> the top. I just don't get it.
Foie Gras is naturally paired with cooked apples. The South of France
restaurant, where we take our MX Master Class students for their graduation
dinner, has an appetizer of seared thin slivers (less than an ounce) of foie
gras over cooked apple slices for about $18.00. A top quality whole foie
gras runs between $200 to $300.
If your mind is linking the flavor of foie gras to something like chopped
chicken liver or brunschweiger, they are nothing at all like foie gras,
which is more like a rich buttery soft sweetmeat.
Two notes for the foie gras curious:
1) Enjoy a good sauternes with your foie gras. I learned this from one of
our students who was quite familiar with foie gras. If you're lucky enough
to have a Château d'Yquem, do so.
2) If you're going to spend the money on foie gras in a restaurant, make
sure it's cut from fresh Grade A stock (check with the waiter). I once had
foie gras that I could have sworn was Grade B because it had a small bile
duct which you typically don't get with Grade A.
Enjoy! :)
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
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