8oz for $40, or a 1lb size for $70. Melts in your mouth and stays on your mind.
A Foie Gras aficionado's dream, fresh Foie Gras seasoned with salt and white pepper then marinated in Sauternes wine. The foie gras is rolled into the traditional shape and delicately poached using the sous vide cooking method.
This technique produces a buttery texture that melts in your mouth and stays on your mind. Sliced into rounds, the torchon can be served on brioche or crusty French bread accompanied by our Mostarda de Cremona. This is Michael's favorite foie gras recipe.
Dish in Picture, by Chef Jenny Chamberlain: Torchon, dried apricot, fine chiffonade of basil, apricot relish, dusting of smoked paprika.
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