4th Course: Foie Gras au Torchon

    Foie Gras au Torchon
    Quince, pomegranate, peanut.

    Notes: If Chef Garrelts has one signature dish, this would be it. His foie gras au torchon is always perfect - the texture is one of the most silky I've had, and the flavor is naturally sweet, yet savory and a liver-y.

    The peanut and quince combination created a pb+j flavor. I can't say that it's my favorite play on foie gras, but I don't dislike it either. The generous cut of thick-cut brioche was wonderful.

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