(This is coming in fits and starts. Yes, this dinner took place a month ago. My apologies.)
I sliced the seered liver, placed slices between slices of pear, and spooned the liquid and hazelnuts from the pear pan over the top of the pears and fois gras. G2 opened the Palatum and poured.
There might b a picture of this course, somewhere. What I remember vividly was the composition of the slices of pears holding the fois gras. It looked perfect. It looked like Jaques Pepin or Julia Child had guided my hands. I impressed myself even before I took the first bite. Both V and G2 were impressed, too. And then we put knife and fork to the plate. The first impression was the texture – the pears were just soft, but still had that indefineable grainy texture that pears have, even when perfectly ripe. The fois gras melted like butter under the knife. The nuts added a tiny bit of crunch.