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Corton: Liebrandt & Nieporent’s Four Star French Gem

By Ryan Sutton - 2013-05-14T22:00:49Z

Photograph by Evan Sung/Bloomberg

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Livery Dessert?

Corton’s foie gras course comprises (from left to right) a slow-baked, salt-crusted beet, a custard of black olive and kombu, beet-gel wrapped foie, and finally, kombu toffee. While traditional foie courses use vibrant acidity to cut the richness of liver, Liebrandt layers on sugar to multiply the foie’s sweetness to the power of ten.

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