While not totally wild about it yet, I have a newfound appreciation for Foie Gras au Torchon, from the laborious process (deveining, curing and all) to its delicately sweet, one-of-a-kind flavour and amazingly creamy mouthfeel. There are many ways to enjoy this, on its own with accompanying sourdough crisps, or add some pizzazz with a little bit of everything: berry jam, peanut butter, horseradish dust, and nitrogen apple calvados mousse. Kudos to Chef Josh for making classics great again with his creative flair. #burpple #burpproved #sanbistrosg