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Foie Gras Pictures

post #1 of 3
Thread Starter 

Grade A stuff out of Calli, some of the best I've worked with. Marinated, poached, and rooled into dodines.  Presented with peeled grape halves masacrated in cognac and tossed with truffle oil, and reduction gastric of sharaz, port, and basalmic.foie gras 024.JPGfoie gras 071.JPG

post #2 of 3
Thread Starter 

I probably posted this in the wrong spot, just wanted to share.


The grape halves in cognac didn't really work - too much alcohol taste.  Maybe I should have flamed the cognac first?

post #3 of 3

Nah just use a late harvest reisling, Sauternes, or something similiar.

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