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Foie Gras with Candied Ginger, Black Currant Gastrique, and Cocoa Nibs


By gastronomic guesswork (Visit website)



This is my reinterpretation of the best dish I've eaten in a restaurant, anywhere. It happened last year at Cafe Juanita in Seattle. Herein, I've played with the foie, ginger, and cocoa nibs, and incorporated a black currant liqueur into a sherry gastrique. Toe curlingly good ... From gastronomic guesswork


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