The other choice for the first course was the Foie Gras & duck leg terrine. Meat lovers will probably enjoy the Foie Gras & duck leg terrine, somewhat resembling pate. Although I am not a fan of Foie Gras, I have to say that it was meticulously done, almost smooth. The pairing with strawberries, brioche and balsamic bubbles was a smart move to tone down the animalic notes through the balsamic acidity.

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