On the menu: Citrus cured seabass with duck liver parfait, fine herbs, pickled cucumber, red pepper essence
We recently enjoyed the suprising combination of duck liver parfait with cured fish in this very pretty dish. How did you conceive of putting those two together?
Chef Gordon Manuel: This dish is from our Discovery menu, and while The Pool Room and Oak Valley have always been well-known for their pork and beef, those can get a little bit heavy, so part of my thinking since we took over the operation of the restaurant was to add a bit more finesse, but finesse without being overly finicky – no tweezers and that type of thing. It’s also about balance; adding something to the menu that’s not so meat-heavy, and that works really well. Continue reading “Story of a Plate: Citrus Cured Seabass at The Pool Room”