Our traditions still strike
The typical animal of our old court, it became the queen of our table, it’s used every part. To vary my creativity in this year I practiced in different cooking,
using all part of the goose: the chest, thighs and the offal. Since the egyptians it was used for culinary art, it fulfilled a vital need for food for the peasants. The goose fat produced allowed to protect the flesh from famine..
In anni per variare la mia creatività mi sono esercitato in cotture innovative, utilizzando tutti i tagli d’oca dai più nobili come petto e cosce senza snobbare nulla, compresi le frattaglie. Imbattendomi nel foie gras e nello specifico nelle scaloppe, mi sono sempre chiesto se abbinandole a del pesce ne sarei riuscito con qualcosa di straordinario o no?
In the times, I tought to pair the offal’s goose with a kind of fish, the result it’s been excellent.. Once time during my service I found myself to used the offal escalope and the scallops together. I did this test and the result excited me. While I did this plate I tought how many plate can I do with the seasonal products. I create a strong flavour and wraparound taste that it became to try a special emotions.
So, you need to try, I suggest you!!