Nibble Tip
We love foie gras and can never decide what preparation we’d like to have. That’s why whenever we’re doing the preparing, we create our signature “Foie Gras Varièes”—some of each. We start with a duck liver mousse-stuffed prune, some mousse on a square of toasted brioche, some terrine of foie gras, and some warm foie gras. Serve two different sweet wines—a Sauternes and a Riesling, a Gewürtztraminer or a Vouvray—so your guests can enjoy pairing different wines with the course.
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Photo of foie gras by Chef Ric Tramonto, Restaurant Tru, Chicago.
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