happy new year!!!

Torchon of Foie Gras with Pickled Cherries


Inspired by Thomas Keller’s recipe for Poached Moulard Duck Foie Gras au Torchon in his French Laundry Cookbook.

For the pickled cherries: Combine the cherries, water, sugar and vinegar in a saucepan. Bring it up to a simmer and let the cherries steep in the brine. You can pit your cherries or leave them whole.

For the brioche croutons: Preheat the oven to 350 degrees. Slice brioche and cut into triangles or rounds. We made rounds as a slice of foie gras fits perfectly.

To plate: Place brioche round with a slice of torchon on top and stack a cherry with stem attached along side. We chopped a cherry and put it atop the foie as well. Make a little salad of arugula and mint, dressed with olive oil and mound on the side.

Yield: 12 little Amuse-bouche


8 ounce Torchon Style Duck Foie Gras
18 Bing Cherries
1/4 cup sugar
1/4 cup water
1/4 cup White Balsamic Vinegar
1 loaf brioche

Products Used: Torchon Style Duck Foie Gras, White Balsamic Vinegar 

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Linguine with Fresh Black Truffle


Cook the linguine in boiling, salted water according to the package instructions.

Drain the pasta and toss with 1/2 cup white truffle oil, parmesan, salt and pepper to taste, and chives.

Add the shaved black truffle, drizzle with remaining truffle oil, toss, and serve immediately.


4 quarts of water
16 ounces dried linguine
1/2 cup plus 2 tablespoons white truffle oil
1 cup Parmesan cheese, grated
fleur de sel
freshly ground black pepper
1/4 cup chopped chives
1 black truffle, shaved

Products Used: Fresh Black Truffle

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Caviar and Scrambled Eggs



In a nonstick saucepan, gently heat the butter.

Place the eggs in a bowl with seasoning to taste – add salt sparingly. Whisk until frothy.

Add eggs to the pan and increase the heat slightly. Stir with a wooden spoon until the eggs begin to thicken.

Add the cream.

Remove the pan from the heat, still stirring to obtain a thick but creamy consistency.

Transfer to warm plates or ramekins. Top each portion of scrambled egg with caviar at the last minute. Serve with hot, crisp white toast.


6 eggs
2 tablespoon butter (or truffle butter)
1 large tablespoon of heavy cream
1 to 2 ounces White Sturgeon or Siberian Sturgeon Caviar


Products Used: White Sturgeon Caviar, Siberian Sturgeon Caviar

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