The thought of this feast haunts me.
Foie Gras Wrapped with yellowtail, topped with truffles and gold leaf.
With black truffle, artichoke and duck foie gras, with grilled topping mature Parmesan cheese
Bresse pigeon 2 ways- confit of leg, breast stuffed with foie and black truffles and sous vide; potato mash with black truffle medals
Uni wrapped in Hirame (Halibut), garnished with Avruga caviar and a dot of wasabi
Free-Range Caramelised Quail stuffed with foie gras, potato purée topped with black truffle shavings
Steamed Anago, glazed with a port wine reduction served with foie gras and diced truffles
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