Foie Gras Torchon, Lobster Cocktail

 

We would not feel comfortable serving,  a slice of foie gras in our sashimi section of the menu without the compliment of seafood. It turns out that rare cooked lobster, with its natural sweetness and chewiness, works very well with the richness of foie gras, so the dish has worked around this combination. The foie gras is seasoned with salt, black pepper and cocoa powder, then rolled in a torchon and slowly cooked to medium rare. Once it is completely chilled, it is simply sliced. The lobster cocktail is a sliced lobster, cooked only for few minutes, rolled in a cocktail sauce (mayonnaise, cooked tomato and a smoked passilla chili paste). As a we have pickled baked cherry tomato served warm and tomato noodles made out of tomato water.

Comments

[Simon]

the shapes and colors of the elements in this dish remind me of fruits confits and calissons.

[salon naples]

a slice of foie gras in our sashimi section of the menu without the compliment of seafood. The foie gras is seasoned with salt, black pepper and cocoa powder, then rolled in a torchon and slowly cooked to medium rare.