Foie Gras. Just by talking about it can get you some weird stares, and my work has gotten several "I wont fucking eat there" emails because we serve it.
As a young cook, you are drawn to all things new, shiny, and expensive--including foie, caviar, kobe beef, etc. Coming from Northern California, young cooks are also exposed to some amazing produce and seafood. But its always the pricey stuff that gets them interested.
Ive been making the terrine of foie gras for a while now. Admittedly, our recipe is adapted from a John Benno recipe, which is ultimately from a Thomas Keller recipe. But I still think ours is unique enough to be called our own.
Ive now passed the terrine making on to the younger cooks. This has allowed a little more time to think about the plate up...which lucky for me, has been gifted to me by our executive chef. The following is our August plate up.
This is my station. Its up at the pass, next to sautee. We keep the sous vide bath and anti-griddle there. For this plate up we did alginate spheres..."sauternes caviar." There were also amazing pluots coming from Brookside Farms, which we used as sauce (juiced, strained through super bag, gelled with agar, pureed) and also raw on the plate.
I have an obsession with clean plates.
The pluot sauce gets dragged in a tight half circle, and another dot is placed a little further back. Foie powder is sprinkled in between. The foie is placed just off center.
Halen Mon sea salt
and the "caviar" is placed on top.
The final garnish is a slice of pluot and micro basil.
No comments:
Post a Comment