Foie gras is fattened goose liver and a delicacy in French cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. Paired the foie gras with a gashouse egg toast and some lumpfish caviar for a simple appetizer. Bon Appétit!
Baby Back Ribs are taken from the top of the rib cage between the spine and the spare ribs. Pork Ribs are popular in American and Asian cuisines prepared by smoking, baking or barbecued and usually with a sauce to go along. Made this simple dish using an off the shelf BBQ sauce accompanied with truffle fries. Bon appetit !!!