The Revenue Receipts
A 1×1×1" layered terrine — three visible strata of foie, fig & duck rillette, every layer accounted for
I know you do twenty-five million in subscription, which is about half. Tell me about the other twenty-five.
Why this bite? Jacob's stage move is to name the math the guest hoped you wouldn't. This three-layer terrine is the receipt — every line visible.
The Story
The signature move on stage is the math. Jacob reads back every prior interview the guest has given, and when the deflection comes, he names the number out loud. This 1-inch terrine is that move made edible: three visible layers, each ingredient priced in, no line item hidden. The executive who tries to dodge the bite still has to chew through every stratum.
Read Full Story →Ingredients
- Foie gras mousse
- Fig jam
- Duck rillette
- Toasted brioche cubes
- Sea salt
- Cracked pepper
Preparation
- 1.In a 1" mold, layer rillette, then fig jam, then foie mousse.
- 2.Chill until set, unmold onto brioche cube.
- 3.Finish with sea salt and cracked pepper.
- 4.Serve with the layers facing the guest.
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