Foie Gras Sauternes, Pear, Chervil – Dessert or Antipasto?

There’s nothing like the combination of pear with foie gras — it’s great with a little panna cotta and a glass of dessert wine after dinner. This recipe from Alinea Restaurant in Chicago combines them all into a perfect, compact bite. Yum! This is a two-day project if you allow time for curing your foie gras.