Foie Gras Pictures

188
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Joined Aug 4, 2010
Grade A stuff out of Calli, some of the best I've worked with. Marinated, poached, and rooled into dodines.  Presented with peeled grape halves masacrated in cognac and tossed with truffle oil, and reduction gastric of sharaz, port, and basalmic.
 
188
14
Joined Aug 4, 2010
I probably posted this in the wrong spot, just wanted to share.

The grape halves in cognac didn't really work - too much alcohol taste.  Maybe I should have flamed the cognac first?
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
Nah just use a late harvest reisling, Sauternes, or something similiar.
 
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