Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Sel Gris

By Joshua

Fois Gras

Well Well, Here we are again. Why post a review on this sausage again you ask? Well, he changed the sauce that’s why and it makes it a totally different experience. That’s my story and I’m sticking to it.

What was a truffle sauce is now a truffle Aioli. Same difference to some, I noticed a total difference in tastes. This was a much more savory meal than the earlier model. Both are outstanding but I have to say I prefer this one. Other opinions may differ but I can’t be bothered to listen… to busy eating.

Joshua, out

11 out of 10

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