Photo credit: Food In Houston
Although no pastry chef I know ever learned how to make profiteroles, macarons, tarte tatin, waffles, milkshakes or doughnuts with foie gras at culinary school, many of them are doing it now in high-end eateries in cities such as Montreal, Chicago, Portland and New York.
I haven’t tried a foie gras-laced dessert yet myself but I did have a foie gras and pear empanada at my husband Martin’s restaurant recently and it was pretty damn good.
Have any of you seen foie gras used as a dessert ingredient in your area? If so, did you try it? And, if you did, what did you think? Hit or miss?