Foie Gras, Rhubarb, and Barley Cracker

Before the ban is fully implemented in California, chefs everywhere are serving foie gras. Chef Alter began with a delicate foie gras mousse on an airy barley cracker, garnished with a mix of candied and raw rhubarb. Sweet, rich, and fatty, this hors d'oeuvre was a bittersweet farewell to the delicacy.

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