Foie Gras Torcheon with "Strawberries", Balsamic Vinegar and Brioche. This is our torcheon of foie for the evening. I had wanted to whip the foie into a mousse and serve it on a spoon, but after cutting into this one, I discovered how beautiful the torcheon was. The strawberries were made into a gastrique with 1 qt strawberries, 2 cups sugar, 1 1/2 cups red wine, 1 1/2 cups red wine vinegar and corriander seeds. Balsamic vinegar is reduced to a glaze, the brioche is toasted and cut into "jenga" and a baby mache/frisee salad with Extra Virgin Olive Oil.
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