San Francisco, CA 94109
Occasion: Double date night for some foie gras grubbing before the ban. Henry opted for the 5 course, while I got the 3 course, especially since I had a little bit to eat prior to dinner. Unfortunately, not everything is pictured. Shame on me. Another wonderful experience here. 06.22.12
Amuse Bouche
Another Amuse Bouche
Henry's foie gras soup
It was interesting, but nothing special to be. Though it did come with a generous piece of foie gras on the side.
Foie gras torchon
Seriously the best torchon I've had!! The torchon was creamy and it sat on a bed of some kind of peanut butter wafer like thing. The peanut butter brought out some nuttiness of the foie gras and it was amazing. I definitely played around with this dish, as I tried different combinations of everything on the dish. There was a strawberry jam like thing, some juicy tender squab and a cheese pastry puff. My favorite combination was the peanut butter wafer. So good, I'm salivating just thinking about it.
Hudson Valley Seared Foie Gras
The biggest chunk of foie gras we've had at any restaurant and also the tastiest. This time it came with some cherry glaze, but the first time I had it here there was a cinnamon apple glaze that was absolutely memorable and delicious. I've never been big on cherry glaze, but it was still very delicious. Henry and I as well as Fanny and Thomas also go their own portion of this. It really is that amazingly delicious.
Foie Gras with Scallop
The scallop was buttery soft and sweet. It was topped with a piece of buttery foie gras. It was good, but just not enough scallop. I guess the chunk of foie gras makes up for the lack of scallop.
Trio of Rabbit
Rabbit prepared in three different ways with a side of fresh veggies. Meat from left to right: Loin, rack, leg . It was not gamey at all, which was great! The meat is stiffer and denser than chicken, but not as dry. The meat was lean and somewhat had a rubbery texture to it, not like rubber bands, but it just has a springy texture.
Palate cleanser
Thomas' meat with truffles and foie gras
Foie gras dessert
Very subtle in taste. It was mousse-like and creamy. Good, but not that memorable. However, the hazelnut praline sponge cake was really really good. There was also bacon ice cream. A lot of different textures and flavors going on, which I liked; variety.
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