A Little Bite of Heaven

There was another foie gras item which was on for Easter, as I had a counter with 7 different offerings, all foie gras. Quite awhile back I suddenly had an idea to size down a sandwich. It really is quite simple, get a small breadloaf-like mold to bake the bread (of course with a suitable dough, I am rather fortunate to have an experienced bake team with me … lol). Then freeze it, slice it and let your imagination run wild. Try to go basic but make sure it runs wild with flavour once you pop them in. Simple enough, I went for a foie gras sandwich, consisting a slice of foie gras terrine and quince jelly. I mean come on … you can’t say no to a bite of foie gras terrine with quince.

You see, sometimes (well most of the time actually) the simplest of flavours are enough. Then add a “WOW” factor just to play around. Inject these surprises where or when a diner least expects it. And that would be the starting point to have them leaving the restaurant with an impact. Nobody needs to read a menu knowing how many hours your meat was cooked or at what temperature or even where it actually came from! Menus these days (written by “chefs”) all comprise these sort of “mambo jumbo” – they really should leave the menu writing to the cooks who know food (Although Bernadette always complains that we cooks have atrocious spelling. I remember one occasion at the Burj al Arab when no one in the kitchen, restaurant or chef’s office knew how to spell tagliatelle, and when telling my dear wife about it, she was like easy-peasy “Tagliatelle? T-A-G-L-I-A-T-E-L-L-E lah, duh!”).

Well… hope you guys enjoy the photos !!!

Happy Fooding!!