Pierre Gagnaire’s sleek dining room overlooking CityCenter changes its entire menu four times a year. The French master works closely with his protégé, chef de cuisine Ryuki Kawasaki, to craft ingredient-driven dishes that are never duplicated at the restaurant. “It’s a great chance for chef Gagnaire to experiment with his style,” Kawasaki says. “I will usually propose dishes for the seasonal menu and we discuss, and he’ll make changes and introduce new ideas depending on where he’s coming from.”
The recently launched spring menu includes a trio of foie gras preparations: a terrine with port-soaked apricot, a croquette with black truffle coulis, and this roasted foie with raspberry and red beet reduction.
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Kawasaki doesn’t cook down the berries, preferring to maintain the fresh, tart taste for the reduction. The way it plays against the rich foie is perfection.
The earthy flavor shines through when fresh beet juice is blended with raspberry, put through a chinois and finished with white balsamic vinegar.
These leafy greens wilt slightly when blended with lemon juice, some fat from the foie gras and daikon radish for a nicely balanced salad.
The fatty duck liver is seared quickly and seasoned with only salt and pepper. A bite with raspberry creates a PB&J-like effect.
Thin shreds of this crisp root veggie add some crunch.
Kawasaki freezes and breaks these berries for a sweet, colorful garnish.