French country salami (garlic, black pepper, red wine), dry guanciale (garlic, clove, red wine), with baguette and pickled fennel and herbs. Small board $26
Trou Normand, San Francisco CA
Mmm, all of these were SO delicious! They were expertly made and I loved all the different textures and flavors. I also loved the pickled fennel and herbs and the little bowl of aspic was a great touch. I will definitely be back for another chef selection.
Pork pate (trumpet mushrooms, green garlic), ciccioli (black pepper, oregano), with aspic, mustard, and pickled fennel and herbs.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
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Looks very unique!
Wow, that looks fantastic! i’ve never had aspic but I am kind of happy to see it featured here.
I’ve never had it served separately either. It’s usually just attached to a terrine or pate.
Reblogged this on Benji's Food Blog.