Alinea - Foie Gras

Dish 13: Foie Gras with pear, white wine, allspice.

The kitchen dehydrated and rehydrated pear to create a concentrated puree that sat at the bottom of the dish, which was then covered with foie gras carpet, which was essentially foie gras terrine that had been pushed through some sort of sieve to create the tuft-like texture. Topping the dish were three thin slices of candied pear.

Though foie gras is often paired with fruit, I can't remember having it with pear, and it was a delight to try it with the new accompaniment. The foie gras melted in the mouth with the pear puree which retained the granular texture of the fruit.

This was paired with Reinhold Haart 'Piesporter Goldtropfchen' Riesling Auslese, Mosel 2002.