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.