Foie Gras Custard Brûlée, Sage

An airy and creamy savory foie gras pot de crème is topped with a caramelized layer that you crack into just as you would the sweet version. All accompanying elements are to add contrast to custard, from the blood-orange segments that add acidity to cut the richness, and crispy chocolate nibs that contribute more texture. Each decadent bite on toasted salted brioche demonstrates why this is one of Sage’s signature dishes.

Suggested Next Read

The Intuitive Forager

The Intuitive Forager

By Debbie Lee

It’s 9 a.m. at the Bet on the Farm! farmers market, and Kerry Clasby is trying to procure a sample of burrata cheese, nipping at a crate of tender salad greens and singing the pleasures of fresh pea tendrils all in the same breath. “Taste the difference between these two strawberry varieties,” she insists, pointing to a table full of the crimson fruit. “I also want you to try a jar of my heirloom tomatoes. Have you ever had a strawberry guava? What about a caviar lime?”

DTLV

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