By Matt McCue
June 23, 2017
SoBou's Sweet Potato Beignets with Foie Gras Fondue and Chicory Coffee Ganache
Courtesy of Sobou

Sweet Potato Beignets with Foie Gras Fondue and Chicory Coffee Ganache; SoBou, New Orleans
After a night spent on the French Quarter's many nonculinary indulgences, this caffeinated, foie gras-enhanced doughnut plate is an appropriate early-morning pick-me-up. Chef Juan Carlos Gonzalez stuffs crunchy sweet potato fritters with duck confit and serves them with two insanely intense sauces.

Crackpot Inspiration: Combining coffee and a doughnut. "I love to eat beignets with coffee, Café Du Monde-style, and that's where the chicory coffee ganache comes in," says Gonzalez. The sweet foie fondue is the chef's substitution for the typical beignet topping of powdered sugar.

Outrageous Innovation: Foie gras and fried dough have been paired before, but not with a built-in stimulant to counteract the fat. It's a delicious upper-downer combo.

Detox Level:

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