Amuse Bouche February 28, 2009
Here is a picture of my amuse bouche served on Friday in the PCR at school. I severed: Seared Fois Gras with Caramelized Onions, Julienned Apples, and a Caramel Apple Gastrique on a Brioche Cruton. This dish was my first foray into the world of Fois Gras and boy was it intimidating. But, in the end it turned out rather good and i am very proud of it. I can wait to try the recipe again but it will be a while till i have access to fois any time soon.
