Not in love with the plating at all, just tried to use a different plate than had already gone out in their 8 course meal. Yeah, plating could've been better, but the flavors were all there. Seared foie gras on top of an arugula salad with a cognac and fig sauce. Simplish, but tasty.
Monday, April 26, 2010
Seared Foie Gras with Fig and Cognac
Not in love with the plating at all, just tried to use a different plate than had already gone out in their 8 course meal. Yeah, plating could've been better, but the flavors were all there. Seared foie gras on top of an arugula salad with a cognac and fig sauce. Simplish, but tasty.
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