Hudson Valley Foie Gras Duo Confit Torchon with Holden Raisin-cherry Brandy Ragout & Pinot Noir-Balsamic Crem Brulee in Egg Shell

Hudson Valley Foie Gras Duo
Confit Torchon with Holden Raisin-cherry Brandy Ragout & Pinot Noir-Balsamic Crem Brulee in Egg Shell
Daniel Garcia

Daniel Garcia

Executive Chef 12th June 2016
Daniel Garcia

Daniel Garcia

Executive Chef

Hudson Valley Foie Gras Duo Confit Torchon with Holden Raisin-cherry Brandy Ragout & Pinot Noir-Balsamic Crem Brulee in Egg Shell

Built by Chefs. Powered by You.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.