Wild Mushroom and Foie Gras Cappuccino

Serving rich soup in a demitasse or coffee cup is not new, but it’s still a lot of fun and clearly not a fad—it’s here to stay. Turning the soup into a “cappuccino” and serving what looks like a brew that should be served at ten o’clock in the morning adds to the surprise and certainly to the enjoyment. Here, Philippe serves the soup in open soup plates, since it is easier to eat the mushrooms and duck liver.