Carmelized eel layered with smoked foie gras - garnishes included whipped cream
dusted with pimiento espelette, sancho chile powder and chopped chives. ($29)
Notes: This course was one of the most interesting reads on the menu. I have encountered foie and eel many times before in Europe, but this was a first in the US (albeit, introduced by a French chef). This "terrine" was sweet - it tasted as if the eel had been pre-glazed before layering with the foie. The top layer of eel is bruleed very slightly - not thick enough for the layer to "shatter." This is different from the eel and foie courses I've had before in Europe, most of which involved smoked eel. Here, Robuchon definitely brings a familiar element from the East and adds it to his repertoire. Essentially, it tasted like cold Japanese glazed eel. My friend said it could almost be dessert.
The textures of the eel and foie melded very well - both buttery and silky. You could still distinguish between the two, but it was all very creamy-soft. I didn't really get to play much with all of the garnishes. What little I did get to try didn't seem to make that much of a difference.
Read the full review of this meal on my blog.