The dish: Foie gras crème brûlée
Cast aside all preconceived notions about brûlées and you're in for a treat. By Anucyia Victor
Crème brûlée can be used as a base for any sort of flavour. We associate it with desserts but actually since it’s a custard, it can carry almost anything. You can have a red pepper crème brûlée, a garlic crème brûlée, a lobster crème brûlée, or in this case, a foie gras crème brûlée.
Instead of a dessert, the crème brûlée here is served as a starter. If you’re used to sweet vanilla based crème brûlée then this version may not take the cake (or custard, even). However, if you’re willing to cast aside preconceived notions, then you’re in for a treat.
It’s creamy and very rich with a distinct taste of foie gras that has been expertly melded into the cream and eggs of the crème brûlée. The crackle of burnished sugar melts slowly on the tongue, coating your entire mouth with sweet, savoury and salty tastes. Just be sure to eat it before it gets too cold as it has a tendency to go claggy if left out for too long. Not that it’ll get a chance to.
Eggs, cream, foie gras, salt and pepper, splash of Armagnac. Served with a lightly dressed leaf salad (balsamic and olive oil) and thick triangles of toasted brioche.
La Vie En Rose’s Chef Mickael Cornutrait introduces this French dish first created by Michelin starred Chef Gilles Choukroun from France. It was groundbreaking to take what is traditionally thought of as a dessert and reinvent it as a savoury starter.
Jean Michel Fraisse, chef-owner of La Vie En Rose says, ‘Everybody knows that crème brûlée and foie gras projects an exclusive image. This particular combination makes the price of the dish accessible when compared to a panfried or terrine foie gras dish. Additionally not so many people know about savoury brûlées and we wanted to bring some innovative touches to our menu’.
Eat it at
La Vie En Rose, 29 Jalan Raja Chulan KL. See our review of the restaurant for more info.