La French
Featuring Saveur (Far East Plaza), Poulet (Bugis+), The Black Sheep Cafe (Little India)
Geraldine Tay
Foie Gras Satay by Chef Ivan Brehm, Bacchanalia. Tried this at World Gourmet Summit 2014. Big, fat slab of foie gras cooked sous vide, frozen & finished with blow torch. Drizzled with Peanut Satay Sauce, tamarind gel & topped with grated chestnuts. So good it leaves me craving for more!
Meat's a tad tough, a tad salty. Not the best I've eaten but considering the price I paid for this, it's reasonable.
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Level 9 Burppler · 1997 Reviews
Lust for food. Greedy. Glutton. Culinary dilettante. Catch me on Instagram: @thatgreedypig
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