Foie gras chaud aux navets confits. My dish! It was a hit, but my chef and I agreed that the navets needed more sugar.
The left piece of foie was a whole lobe roasted and sliced, while the middle tranche was escalopée and then sauteed.
Doesn't he look evil ?
Sandre en choucroute a l'ancienne, beurre blanc
Civet de chevreuil
Tarte au fromage blanc, coulis de mirabelles. Sorbet au Kirsch
Kougelhopf
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1 comment:
Joan, I need to tell you that I haven't had anything to eat today except for half of a leftover burger (blech) about 6 hours ago and I just clicked on your blog and nearly ate my laptop. Damn you! Except that I still have never had foie gras and continue to be intrigued by it yet a little bit scared... I'd totally eat those desserts though. And whatever the hell "navets" are. They look tasty. Mmm...
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