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.

acasha faved this
1,125 views
1 fave
0 comments
Taken on February 13, 2009
This photo is in 1 album

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context