One of the dinner courses we had not too long ago was this very sizeable serving of “Foie Gras Torchon” which is something similar to a terrine but shaped and cooked slightly differently.
Woven through it were trails of coarsely-ground Kampot pepper from Cambodia, regarded by many chefs around the world as the best due to its complex and fragrant character.
I like that the thick disc of heavy, smooth foie gras was served with a slice of toasted milk bread. The lightness of it helped to offset the rich, dense creaminess of the peppery foie gras.

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