“I take the foie, add some butter to it, and make a mousse in the blender. Then I flavor with some sugar and pink salt and set it in a Teflon mold. The glaze is half chocolate and half cocoa butter as well as a black-olive confit. The idea comes from a pinguino, which in Italy is a vanilla ice cream dipped in chocolate.”
“The jar is filled with fresh cherries, a little Spinetta-wine syrup, some licorice herbs, and a nasturtium flower. I want you to use an oyster fork to eat this, right after the lollipop. It has licorice and sweetness, which is a nice contrast to all that fat.”
“The foie is rubbed with pink salt, five spice [powder], and armagnac, and then I roll it in plastic and boil it for a minute and a half. Then I top it with Maldon salt, milk meringue, and spheroids of Spinetta jelly. That combination is like eating milk with a crunchy consistency, and then you add the sweetness and pungency of the jelly.”
“You roll the foie gras in cake flour, then egg wash, and then in bread crumbs, and lightly sear it in butter. Very simple! Then [add] some big flakes of black truffle.”
“I start with a fifteen-year-old balsamic, and then I reduce it from there about 30 percent. The balsamic is to the croquette what the jelly and the milk is to the torchon. I like the way it appears on the plate, too.”