Foie in a Can at Haute Dish?
Any one who's had the dish care to comment?
I would love to hear people's feedback on this. I had it at Au Pied de Cochon in Montreal, which was H.D.'s inspiration, and it was delicious and really fun. Extraordinarily rich and really not something you'd want to order very often. Reports from H.D. early on was that they were having problems executing the concept. I'd love to know if they've figured it out, finally!