Brioche is the Coco Chanel of breads.
Her timeless appeal spans generations and cultures. A portent of good taste, she is a welcome accessory on any table.
Her distinctive perfume; a complex affair of bacteria and yeast, enriched with the elegance of eggs and butter, is a classic.
Even classics are fair game for refinement.
And what, I ask, is more refined than brioche and foie? Perhaps…brioche made with foie?
If you see someone sear or roast foie, and then proceed to discard the lovely, gorgeously-flavored foie butter….please tell them to stop!
Playing with Fire and Water 
thats great! i did something similar last year. i made a little cherry bakewell tart starter with foie gras frangipane, after trying the foie gras benzaldehyde in heston bibbleberrys gaf. i was going to try a foie gras, marshmallow espume, dipped in pain d’epice crumb lollipop type thing – but now it HAS to be ‘foie brioche’ crumb.
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now I must ask – where is the restaurant? my husband and I are in CT quite often, and this webpage is so food-gorgeous!
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