The chef at Joe Beef, Frédéric Morin, has taken the concept to new depths of gluttony, The Foie Gras Double Down. It's a whole lot of crispy bacon, extra sharp cheddar cheese, homemade aïoli, stuffed between two 3-ounce slabs of chicken-fried foie gras and drizzled in maple syrup.Via Now That's Nifty
That made my arteries hurt, just looking at it.
ReplyDeletePerhaps we could split one?
ReplyDelete