You've been looking forward to this meal for some time.
You've chosen the restaurant because you heard that the food is playful.
You're here because you're hungry, but not just for food.
You order the tasting menu.
You don't read through the courses because you want to be surprised.
You're now three courses in.
You're know you're hooked because you can't stop smiling.
Course #4 arrives.
The server sets down a plate in front of you.
He tells you what it is then walks away.
You don't hear him because you're looking at your plate.
You see that that there's a tiny cake on your plate.
You glance at the table next to you to see if you've gotten their dessert.
They're eating fish.
You're confused.
Then you smell foie.
You pick up your knife and cut into it.
It cuts like a cake.
You pull out a wedge and inspect it.
It looks like a cake.
You take a bite.
It's not what you expected.
The left side of your brain runs for cover.
The right side comes out to play.
You expected it to be sweet.
It's not.
You taste tart cranberries, sweet shallots, dry wine.
You taste toasted brioche.
You taste foie.
You don't taste cake.
The left side of your brain whimpers.
The right side giggles.
Your mouth is making plans to come back next week.
Playing with Fire and Water 
best thing i have seen in a long time anywhere. amazing. i am going to have to jack this one. hahahaha.
LikeLike
i have never seen foie gras presented in such a girlie way! its, simply, amazing. its hard to put into perspective it size! the little dariole beside it makes me want to stuff the whole thing in my mouth. followed by a madeira milkshake! whats in the foie gras ‘ganache’?
LikeLike
You’d make any Moulard proud!
LikeLike
Playful? What an understatement! This is fabulous, and judging from the fork next to the wedge, it is absolutely dinky too. Fantastic!
LikeLike
Amazing. Definitely a classic dish.
LikeLike
Gorgeous! Fun!
LikeLike
Brill. Totally Brill trompe loeil. I did a whole trompe l’oeil dinner once but wished I had served this with it.
LikeLike
Whoa, foie gras in a cake? How very creative and decadent! I’m really curious as to how it tastes.
LikeLike
With a nice glass of sauternes, THIS is how I’d love to celebrate my birthday. Who needs chocolate cake when you can have foie cake instead?
LikeLike
I love your blog and truly appreciate what you do. I also love the interaction you have with Chad G (I read him too), but this post may be your best. This is brilliant – and not a hydrocolloid in sight – at least not an obvious one.
LikeLike
amazing dish! ive always wanted to use foie gras in a dessert. i remember sam mason talking about foie gras buttercream, but i never seen it.
this is amazing. i may try and do a sweet version of it.
LikeLike
is there a recipe for this fabulous thing? specifically for the frosting? Please?
LikeLike
foie ganache: start with cured foie terrine (see TK’s French Laundry or Under Pressure for method). Push through a sieve, then whip with equal amount soft butter. done.
cake is just thin slices of brioche, cut into rounds and toasted.
filling is shallots and dried cranberries, stewed in red wine, then pureed
the foie curls are made by freezing a block of foie terrine and shaving with a vegetable peeler.
LikeLike