Ce La Vi’s Poached Foie Gras With Hazelnuts & Pomegranate

Foie gras always seems posh, but this new rendition – created by Ce La Vi’s new executive chef Joey Sergentakis – feels a lot more like comfort food. It’s also an interesting take on the usual foie gras and fruit compote combo. Several elements give it heart: the nuttiness of the brown butter foam, the toasty aroma of hazelnuts, and the velvety puy lentils base. The silkiness of the poached goose liver is a nice contrast to the chopped hazelnuts and crunchy pomegranate seeds  – the latter lends sweet-and-tart pizzazz without undercutting the richness of the foie gras.