“You got your eel in my foie gras!”Photo courtesy L’Atelier de Joël Robuchon
Welcome again to the Annotated Dish, where the creator of a buzzed-about New York entrée walks you through its essential components. (Simply scroll over the arrows on the image to get quotes from the chef.) This week L’Atelier de Joël Robuchon executive chef Yosuke Suga describes a dish that we’ve been hearing about since the restaurant opened, a compact fusion of sea and land, France and Japan, sweet and savory: Le foie gras fumé en duo d’anguille caramélisée aux saveurs orientales — smoked foie gras layered with caramelized eel ($29 on the tasting menu).
