…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*