"Omusoba,
Korean burrito, Chicken & walffle... combining 2 favorite into 1,
it's like double your pleasure, temptation island! I call this KC
concept, named after one of my favorite dishes on this planet "Katsu
Curry" and also meaning Killing Combination. Here comes foie gras x
French toast!"
Summer menu renewal@Journeyman, I was on making new foie gras dish. This time around, I decided to make the dish under "KC " concept. I have seen foie gras tacos, foie gras sushi, foie gras hot dog... Bunch of foie gras fusion dishes has been done. After running my thoughts around, I decided to work on foie gras x French toast which I ate when I staged at Rose's luxury restaurant@Washington DC during CJWDT'14 "reunion, seek & hunt" USA tour. So I could say this dish is kind of tribute to chef Aaron Silverman of Rose's luxury.
I have seen several restaurants who serving foie gras x French toast and my first flavor profile is coffee x carrot x mascrapone. But 1. new veal dish using coffee 2. flavor profile is little Autumn-ish, so scratched the idea. The other idea I had was kaya cream, but 1. considering the flavor flow on the menu, didn't fit perfectly 2. If I do foie gras x kaya, I want to compose it like Foie gras a la Japponne, biggie dish with multiple Singaporean flavor, but this course shouldn't be too big. So scratched over again and decided to go with PBJ style which has been on my FCTV file as amuse bouche idea.
Flavor: foie gras x PBJ with twist
Concept: KC concept + Tribute to Rose's luxury / chef Aaron Silverman + chaud/froid
Title: Foie gras x French toast
Visual: Nothing particular, but I want foie gras look like "sugar rock", eveything perfect brunoise is I have done 1000 times, no mas!
This is how I develop and finalize FxF >>>
French toast: Thought about flavoring the butter, but since I can play around with other components, I make it straight brioche French toast. After tasting, I decided to finish with zest of nutmeg
Foie gras: For "choud/froid" concept, decided to make random cut frozen "sugar rock", I like edgy looking just like my hair!
Fruit: I chose Raspberry which is peak season on the market. and give extra sour kick to cut grease, I decided to lightly tossed in sour cherry vinegar.
Jelly: I could make raspberry jam, coulis, compote, marmalade, but wanted to give another dimension. My choice is maple gastrique infused with raspberry.
Peanuts: Since brioche French toast is rich n' fatty, I decided to use toasted peanuts instead of peanuts butter. And I decided to make dark roast peanuts brittle to give crunch, heights on presentation & tad bitterness to bounce back sweetness from raspberry n' gastrique.
Final touch: aroma n' freshness I chose anise hyssop.
Bon appetite!!
FxF: Frozen foie gras "sugar rock", maple raspberry gastrique, brioche French toast, dark roasted peanuts brittle, fresh raspberry tossed in sour cherry vinegar, anise hyssop & finishing with grating nutmeg
Coming up another dish from Summer menu@Journeyman, Koh & Chix!!