Foie Gras Ginger Macaroon

Just had this little beauty at Le Bouton in Nishi-Azabu. And that was just the first nibble. Then came a delicate salad of grated vegetables and crab, then a sale de porc and watercress salad, followed by a chocolat fondant and pistachio ice cream. Impec.

1. make macaron with ginger
2. find best quality bloc or torchon de foie gras
3. slice a square of foie gras and insert between the two macarons

Daniel Rose's Creme Caramel

I think the best creme caramel that I have had, from Daniel Rose's La Bourse et La Vie in the 1st. Congrats to this American chap for bringing back the classics in this sweet little bistro near the Passage Vivienne. 

1 whole egg

7 egg yolks

150 gr sugar

2 vanilla pods

1/2 liter creme liquide (light cream)

1/2 liter whole milk

caramel: 200 gr sugar

1. heat oven 115 degrees C
2. prepare caramel with the sugar and 4 tblsp of water; when finished pour into some ramekins then place all of the latter into water filled pan
3. mix egg, egg yolks, sugar and vanilla bean contents; add the cream and milk and pour through a sieve
4. pour into 8 separate ramekins and put the pan in the oven; cook 35-40 mins until the cremes are solid
5. let cool and then place in the fridge for around 12 hours, de-mold and serve