Really good. You know there aren't many good foie gras around, but this foie gras is definitely of premium grade. It had a rich buttery taste that tasted clean, and came with a soft interior that quickly melted into creamy liver butter.
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Chef Douglas has a couple of variants of this dish - this came with orange textures, vanilla and coriander, while the one to be served at TGFF2018 will come with pineapple textures. But regardless, what's common is that they all come with a beautifully crusted exterior. And with that crust and foie gras this good, the accompaniments actually don't matter that much anymore.