Although many people are against its consumption, I admit that one of the foods I enjoy most when frequenting a high-end dining establishment is foie gras. I love to see the creative applications chefs find to incorporate foie gras into a tasting menu. One of my absolute favorites was this foie gras and rose macaron from my dear friend and chef Daniel Negreira from DN Innovacion in Taipei, Taiwan.
This post is part of the 2014 A to Z Blogging Challenge. Coming up tomorrow for Tea Tuesday is a look at my favorite type of tea — Gen Mai Cha!
Previous Posts on the A to Z Blogging Challenge: