Best use of foie gras (2008)


With its less-is-more Asian aesthetic, SUMILE turned heads last winter with its itsy-bitsy duck swatches awash in foie gras foam, presumably achieved with the torture of fewer geese. Other off-the-wall menu items included a duck-tongue garnish, sea urchin salad dressing, and a delicious miniaturized take on tête-de-veau.


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