One of the newest items on the menu at Fifth Floor is a foie gras mousse featuring some delicious dehydrated vegetable chips for dipping made out of fennel, red onion, and golden turnip. It’s an inventive and characteristically artful presentation from chef Jennie Lorenzo, who’s been adding a welcome freshness to the decade-old restaurant in the Hotel Palomar, and who like Thomas Keller isn’t swayed by the recent foie gras protesting.
Videography by Brian Smeets for Grub Street.
Earlier: How to Break Down a Chicken Like Chef Jennifer Puccio at Marlowe [Grub Street]