Commonwealth
Many chefs treat foie gras like it's a wedding cake; they're terrified to experiment with it. Not chef Jason Fox. His tasting menu currently includes foie gras custard with sea beans, lemon verbena and ginger broth.
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Many chefs treat foie gras like it's a wedding cake; they're terrified to experiment with it. Not chef Jason Fox. His tasting menu currently includes foie gras custard with sea beans, lemon verbena and ginger broth.