One Chef Obsessed

So I have been trying to master the technique of making a Torchon with the sauce encapsulated in the middle of it.  It’s quite tricky, but I finally nailed it.  This is the Torchon on top of toasted almond crumble, baby beets, and vanilla apples.  I made beet paper, added beet puree, and garnished it with some nasturtium leaves.  The sauce in the middle of the torchon is Staymen Apple juice, with a touch of beet.  So when you cut into the foie gras, the sauce oozes out.  Enjoy.

This entry was posted on October 28, 2009 at 3:26 pm and is filed under Chef with tags Foie Gras Torchon. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.