This trend is obviously a backlash, a thumbing of collective noses against years of picky eaters, sauce-on-siders, vegans and other dietary malcontents so frequently bemoaned by fine-dining chefs, as well as a celebration of that delightful category of ingredients that will likely send you — both literally and figuratively — to heaven. Moderation and good common dietary sense have no place here. Foie gras jelly donuts, on the other hand…
To tell you the truth, I welcome this change.
I don't really see this as a backlash, I see it as a chef trying to show that he's got "attitude." Jelly donuts are delicious, so is foie gras. My reaction to the thought of Foie Gras Jelly Donut is "yuck," as it would be to sardine pizza with chocolate sauce.
Sounds like a selection for Bizarre Foods. Good show, by the way!
Ann says: I remember watching an episode of Jamie Oliver, where he talked about a chef-friend of his who prepared a very strange dessert for him: chocolate eggplant. Though Oliver thought that it was going to be disgusting, he actually liked it enough to present it on his show. I've been looking for the recipe online ever since. I can't imaging it being anything other than gross.
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