Foie Gras in Two ways

Foie Gras, to me, is one of those things that scream richness and luxury. The first “way” was a light mousse rolled in pistachio nuts. Nice but I’ve had it before. The second “way” was probably the wow factor, though it’s still the classic seared foie gras, topped with the usual caramelized fruit with a balsamic vinegar reduction. But it was added with a dollop of peach jelly on the side and topped with caviar. We are always used to foie gras being paired with something on the sweet side, but this combination of sweet and salty worked just as well.

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