Foie Gras

The oft-described "Anti-Plate" finally arrives. It's basically a porcelain spoon rest, though it has no bottom. Instead, the edge of the spoon tucks neatly between two rims of the "plate". Neato.

More neato was the perfect bite of torchon with a liquid rhubarb center, rhubarb emulsion, sweet onion, and crushed walnuts. Do I even need to explain how well rhubarb offsets the richness of the foie?

As a side note, by this time, it was TOMORROW. We were seated at 8:30, and two-thirds of the way into the meal, we hit midnight. From this point forward, the pace of things picked up slightly.

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Comments

[Lance Martin]

Interesting. I was there last week, and we had the "anti-plate" for the Spruce course. Our foie preparation came on a spoon balanced on a small cup. We were handed both by the waiter because if set down it would tip over. We were told to eat the foie, then drink the contents of the cup -- fizzy blueberry soda. We did and it was delicious.