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Art Culinaire: Foie Gras Escaroles with Port Apple Reduction
Week 2, studying the cooking style of Chef Alain Ducasse. First time I've ever worked with foie gras, and the chef said it was perfect. Another fun dish, since it forgot to tell where some of the apples in the recipe were supposed to go. So I pureed them into the sauce.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1280 x 960px
File Size 116.7 kB
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