HoofCafe Foie Gras French Toast
What a heavenly pairing! Why hasn't the foie been introduced on a brunch plate before now? Maybe it has, and I just haven't ordered it... Anyway, it was a delicious pairing with the salt of the foie working so well with the sweetness of the syrup. Texturally, the foie was nicely seared (one of the better ones I've had in quite a while), creating a crust, which was a nice foil to the softer bread. The apple slices with sprinkled sugar were a nice touch, and added a much needed crunch to the dish. The toast would be my only complaint: I found that it was not battered enough in the egg batter, losing it's French-toast flavour and feel. I would have liked it to be more crisped up. I felt I was eating foie on a piece of white challah.