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This is possibly the prettiest Foie Gras Au Torchon I have seen and a delectable one at that.
Serving the Castaing foie gras with fresh figs, preserves and pickled onions is clever as its heavy-bodied and very rich creaminess demands the cut-through from fresh fruitiness, sweetness and acidity to be truly enjoyable.
Toasted to a gorgeous golden-brown, the neatly trimmed pieces of housemade brioche were the ideal base. In fact, I wouldn’t mind having them spread with plain ol’ butter as well so good they were.

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