Poached Duck Foie Gras from Landes, Kabu Turnips, shaved Black Truffles & Double Duck consommé. In my history of eating this ingredient, the best version I can ever recall was a Salted-Sugary crust Foie Gras by 3 🌟🌟🌟 Yannick Alleno in Paris.
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Coming back to Macau’s 2 🌟🌟 Tasting Room however, I think this steamed version was equally life changing. Seriously the whole combination of flavours & textures were just mind blowing. There are many doing Foie Gras Poêlé grilled style & that’s a crowd pleaser, but this one here by @fabrice_vulin is almost counter intuitive but worked so nice as an overall thoughtful balanced package. Definitely a recipe & taste I will remember in this Life time~ ! *I also had a similar recipe at Alain Ducasse at Morpheus 😍😍😍 @ The Tasting Room - Crown Towers Hotel
