Shaved Foie Gras Lychee & Pine Nut Brittle

We were grabbing for stars with Ko—we wanted to be taken seriously; we wanted our customers to feel like they were getting some luxury for the coin they were dropping on dinner. All those wants pointed in one direction: we needed to serve a foie gras course.

The genesis of this dish was a happy accident: I came across a torchon of foie gras in the freezer. I don’t know why it was there—we’d probably made some for a special event, had not used all of it, froze it for future deploymen