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Foie Gras Torchon
£28
About this dish
Our torchon is cured in-house over 48 hours with Armagnac, fine salt, and white pepper, then poached gently in a cloth to achieve the characteristic silken density that sets it apart from a terrine. Served with warm, house-baked brioche and a trembling cube of Sauternes jelly that cuts through the richness with honeyed acidity. Thinly sliced cornichons and a scattering of fleur de sel complete the classical composition.
Ingredients
- ◆Duck foie gras (Label Rouge, France)
- ◆Armagnac
- ◆Fine sea salt
- ◆White pepper
- ◆Brioche (flour, eggs, butter, milk, yeast)
- ◆Sauternes wine
- ◆Agar agar
- ◆Cornichons
- ◆Fleur de sel
Nutritional Information (per serving)
Energy482 kcal
Fat44 g
Saturates14 g
Carbohydrate16 g
of which sugars8 g
Fibre1 g
Protein10 g
Salt0.8 g
Values are approximate and provided voluntarily. See our full nutritional information page.
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