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:
A is for Announcements: Updates and Where Our Tasty Travels is Headed Next
Understanding Wine Terminology: Botrytis or Noble Rot
C is for Carlsberg Brewery — Copenhagen, Denmark
DimDimSum Dim Sum in Hong Kong
Street Food Saturday: Empanadas from Elvi’s Kitchen in San Pedro, Belize
2 comments
Macarons are spreading in the World! They’re everywhere from Belgium to Hong Kong, from Barcelona to New York… Love ’em 🙂
SO delicious to eat. But so difficult to make! Erin made some for my birthday one year…very difficult to accomplish, especially in high humidity climates like Taiwan!