The Perfect Foie Gras

The signature foie gras “coca” at Cinc Sentits restaurant in Barcelona, Spain is a rectangle of brûléed mi-cuit foie gras on a bed of leeks confited in olive oil and Chardonnay vinegar and a thin, compressed slice of puff pastry. Scattered across the top are finely chopped chives and a few grains of rock salt, which provide savory tastes to balance out the sweetness. A green stripe of chive and Pedro Ximénez grape syrup decorates the plate.

This was hands-down one of the most amazing foie gras dishes I have tasted in my life aside from my Paris foiee gras adventure! Cinc Sentits stands for “five senses” which made me develop an additional sense after devouring the 8-course tasting menu. Three hours and eight courses later, words still cannot describe the food adventure I experienced at Cinc Sentits until you experience it eyes, hands and mouth on yourself! Yeah, you’ll be slapping someone a million times after this one!

Tasty and refreshing anytime of the year or day!

One of my fav’s: Ankimo (Monkfish Liver)

Within the basic Ankimo dish, the liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.

Ankimo is considered one of Chinmi (delicacies) of Japan.

Photo(s) by me @ Sushi-Gen (http://sushigenla.com)