Squab

Squab is one of my favorite gamebirds. It's rich and meaty flavor holds up well to strong flavors, and the texture is like velvet.

So you can imagine how excited I was to find TWO preparations of this tasty little bird on my plate:  a tender, meaty bit of confit with foie gras, and two rare slices of breast meat. These were paired with foie gras foam, a fine dice of the most perfectly sweet watermelon, and a dab of licorice reduction. On top of all that we received a fine grating of black licorice.

Now, I don't much care for licorice, but the whole dish came together so beautifully (this is clearly a recurring theme, as you can tell), it was hard not to love it as a whole.

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