Chef Wylie Dufresne's Foie Gras

September 2009
This was pretty cool. After I interviewed Wylie, I went back into the kitchen. He showed me a new dish that he had been working on - aerated foie gras. He makes a terrine, breaks it, re-emulsifies it, and then places it in a food saver type container with a one-way valve. The container goes in the cryovac machine, the pressure aerates the foie. It creates amazing texture and a superlight dish... Take a look at the end result, sorry people; you can't eat it - that was my job!