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There was a beautiful caramelisation achieved. The insides were melty, Rich, buttery fatty goodness.

Almost synonymous in the rich flavour and texture from soaking up the drippings, were the creamy lentils 😊

I couldn’t imagine a better way to be inducted into a French meal than this warm dish of Foie Gras (I have concluded I love and much prefer fatty Foie Gras warm)

Those pickled onions delicately placed on the sides were such a refined palate cleanser as compared to the rough cold apple slaw they made in the past.


The truffle scent pale in comparison with all the rich flavours but do mop up the plate with that crusty good ole toast

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