…Bret Macris of Rose Water in Park Slope, Brooklyn, goes several steps further with his bourbon-infused foie gras torchon, which he serves with pan-fried brioche points, blood orange and a quenelle of homemade nutella.

On Nutella as an inspiration for new dishes; Merrill Stubbs: NYT’s The New Staples

I need a dictionary and Wikipedia to understand what Bret Macris is actually concocting here.  I understand “orange,” and sometimes when I get fancy, I put nutella in a crepe.  *fin*