Foie Gras Terrine with Marinated Figs – Chef's Pencil

Related: Fresh Fig and Orange Polenta CakeRelated: Stuffed Figs with Chicken and Tamarind SauceRelated: Rick Stein's Dalmatian Fresh Fig Tart

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French Cooking	2018-06-10 07:55:15	100 Views	View on YouTube View Channel

Preparation method – Foie gras terrine with fig

Known worldwide for leaving an indelible mark on the culinary world with his exquisitely personal cuisine Chef Joho humbly entered the profession at the age of 6 peeling vegetables in the kitchen of his aunt’s restaurant. His rise to international success began on the 40th floor of the Chicago Stock Exchange with what is now one of the world’s finest dining rooms Everest. Today his locations across the country in Chicago (Everest and Paris Club) Boston (Brasserie Jo) and Las Vegas (Eiffel Tower Restaurant) set the standard for dining and win accolades everywhere he goes. Most recently Chef Joho opened the highly anticipated Paris Club serving approachable French cuisine in a casual urban setting that appeals to a new generation of diners. Chef Joho has also opened his kitchen to readers with the Eiffel Tower Cookbook in which he shares 50 of his signature dishes and brings the magic of Paris to the kitchens of fine dining houses across the country. Chef Joho's formal training began as a 13-year-old apprentice to Paul Haeberlin at the renowned L'Auberge de L'Ill in Alsace France and continued in kitchens in France Italy and Switzerland. By the age of 23 Joho was sous chef at a three-Michelin-starred restaurant managing a staff of 35. While studying at the Hotel Restaurant School in Strasbourg Joho immersed himself in the hotel and restaurant industry and the art of pastry cheese and wine.