Unlike many of my friends, I am not a fan of foie gras. (Or caviar and truffles.)
I find the taste of foie gras too overwhelming on my palate. Not sure why, cos I love pig’s liver to death and can eat tons of it, especially if they are not thoroughly cooked and still kinda bloody.
But I luuuurve Issach’s unusual cappuccino of pumpkin, lentils & foie gras, which is a visually-appealing verrine of pumpkin puree and lentil puree topped with milk foam. A small silver of pan-seared foie gras sits somewhere between the luscious layers of pumpkin and lentil. The saltiness of the foie gras cuts through the creaminess of the pumpkin, and creates a lovely contrast in flavours in my mouth. You either love it, or hate it.
It has been a long and hectic week. I shall reward myself by popping by Kaixo tomorrow for a bit of lunch.