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.



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