Foie Gras Terrine Strawberry-Yuzu, Arugula Cake & Minus 8 Vinegar
'A strawberry and yuzu gelée envelopes cubes of foie gras, while lending the liver a sweet temper. The arugula "financier" cake, gives the dish a slight vegetal astringency, while providing a bit of textural play. Finally, the whole interaction is topped off by a bit of salt, as well as the great tanginess of the Minus 8 spherifications'. See the review and where it was made.
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