Quote:
Originally Posted by Culverin
the amuse-bouche was the tart you saw.
it was foie gras.
i also got a foie gras course, seared with some sort of reduction. and cantelope.
and my steak was topped with a foie gras terrine, sitting in pool of red wine reduction with bits of truffle floating everywhere.
my bro just conveniently didn't take those photos.  |
are you sure the tart is foie gras? i've been there quite a few times, they always serve that tart, and i don't think its made from foie gras