Foie Gras Fatigue

Is there anysuch thing?

I think I have it. (Poor me)

On a trip through the Rhone with various and sundry wineries and have had foie gras, in one form or another, five times this week. I think I'm too gras on the foie.

Each preparation is different, from tender/juicy to firm and cooked hard. One was on top of tuna with a pesto! One was a firm cooked combination with beef cheeks and a syrah gelee. One was molded into a compote. You get the drift.

But I think maybe I won't be ordering foie for a while.

You're suffering from foie blah...

WIMP.

Jeez, then I probably shouldn't complain about all the various and sundry ways to serve Valhrona chocolate either.

Foied up already?

A couple weeks ago we had a nice dinner with our best friends in the desert. She ordered the Foie Gras Brulee. It was pretty amazing. I would have liked a few more bites to have analyzed exactly how it was made, but she didn't look like she wanted to share beyond my first taste.

Hoke,
I think that you just got yourself uninvited to Bill Spohn's "Foie Fools" event. 500 g was consumed at one such event IIRC. FWIW, I'm with you, though. A little FG goes a long way in my world.

Mark Lipton

[Jenise]

Well, at least you didn't go down in one foie swoop.

As a restaurant critic, foie gras is one of the yardsticks of a restaurant and I almost always order it when on the menu in one form or another. By "yardstick", I refer to certain criteria. First of all goose liver comes in various qalities (in Europe and the Middle East qualities "A" = "D". A fine restaurant should always rely on "A" quality for serving portions, a simple bistro might rely on "B or "C" quality and only a joint worthy of scorn would use "D". Second, either the people in the kitchen knew how to clean and cook the foie gras or they did not and when foie gras has been cooked badly I would much prefer fugu liver(easier to commit suicide). There are multiple preparations and truly fine restaurants should do either the most classic of those or one that is completely innovative. However they do it, it should be perfect. Finally, whether there is a master sommelier or a simple waiter taking your horder, he/she should know what wine to serve with the particular preparation you have ordered.

I probabaly eat foie gras 6 - 8 times weekly. Thanks to the gods, my eyes, nose, palate and soul adore foie gras when it has been well prepared.

Best
Rogov

I probabaly eat foie gras 6 - 8 times weekly. Rogov

WOW! You may seriously be in the Guiness Book of World Records.

Hoke,
I think that you just got yourself uninvited to Bill Spohn's "Foie Fools" event. 500 g was consumed at one such event IIRC. FWIW, I'm with you, though. A little FG goes a long way in my world.

Mark Lipton

Does this mean I need to kiss Spohn's butt?

Hoke,
I think that you just got yourself uninvited to Bill Spohn's "Foie Fools" event. 500 g was consumed at one such event IIRC. FWIW, I'm with you, though. A little FG goes a long way in my world.

Mark Lipton

Does this mean I need to kiss Spohn's butt?

Maybe, if you want to be invited to his "Foie Foods" shindig?

Hoke,
I think that you just got yourself uninvited to Bill Spohn's "Foie Fools" event. 500 g was consumed at one such event IIRC.
Mark Lipton

Actually we had more than that.

The notes are available at "The Foie Fools Get Liverish" http://www.wineloverspage.com/user_submitted/wine_notes/tn_116218.html

"The Foie Fools Ride Again" - http://www.wineloverspage.com/user_submitted/wine_notes/tn_396597.html (this one has pics of the 1 kilo of FG we used that time

and "Foie Fools 3" http://www.wineloverspage.com/user_submitted/wine_notes/tn_495627.html with more pics, this time with around 2 kilos:




PS - Joseph - it isn't that sort of party

Well, everything I was eating was A Prime. And the diversity of preparation was amazing. When I have the time I will relate the foie stories...with pics.

One discovery: foie gras and rose wines. Yep, I'm serious. boys and girls. A good, crisp, dry rose from Provence with a fresh saute of foie is an eye opening revelation.

Of course, St. Tropez on a balmy evening may have had some influence on my mood...

[Jenise]

Of course, St. Tropez on a balmy evening may have had some influence on my mood...

But I can see the rose. A rose with the foie gras on rhubarb crisp I had a few weeks ago would have been sublime.

[Jenise]

Btw, how much longer are you 'stuck' over there?

Btw, how much longer are you 'stuck' over there?

I'm back now, Jenise.

And btw, I had the rose and rhubard as well while in Provence.

The rose was revelatory, even for an acknowledged rose-a-phile like myself. The range of styles, the diversity of aromas and flavors, was amazing.

Word (well, several words): bouillabaisse---real Marseille bouillabaisse----with both rouille and spicy pimenton, with a nice, firm, crisp, refreshing rose.

Word (well, several words): bouillabaisse---real Marseille bouillabaisse----with both rouille and spicy pimenton, with a nice, firm, crisp, refreshing rose.

Nice match. Back in '01, Jean and I were fortunate enough to be the guests of Slow Food Provence at a Fête de Bouillabaise that occurred on a bright, sunny June day in a howling Mistral. A chef had been brought in for the occasion and it was an all-day affair, quite memorable. The wine pairing was a Cassis of no great substance, but which was still lovely with the incredibly good Bouillabaise. As is often said, though, context is everything.

p.s. I hope that you have availed yourselves of the drive along the D6009 from Cannes to Nice. That stretch of road is perhaps the most spectacular seaside drive of my life -- and this comes from someone who's driven Route 1 from LA to Legett multiple times.

Mark Lipton

Word (well, several words): bouillabaisse---real Marseille bouillabaisse----with both rouille and spicy pimenton, with a nice, firm, crisp, refreshing rose.

Nice match. Back in '01, Jean and I were fortunate enough to be the guests of Slow Food Provence at a Fête de Bouillabaise that occurred on a bright, sunny June day in a howling Mistral. A chef had been brought in for the occasion and it was an all-day affair, quite memorable. The wine pairing was a Cassis of no great substance, but which was still lovely with the incredibly good Bouillabaise. As is often said, though, context is everything.

p.s. I hope that you have availed yourselves of the drive along the D6009 from Cannes to Nice. That stretch of road is perhaps the most spectacular seaside drive of my life -- and this comes from someone who's driven Route 1 from LA to Legett multiple times.

Mark Lipton

Mark, Cassis (Magdelaine, to be precise) is my go-to wine for bouillabaisse, after my experiences with the two at La Mere Germain in Villefranche-sur-Mer, which was my other greatest bouillabaisse meal. But with the rose, this bouillabaisse was truly spectacular. You'll eventually see pics of the meal.

Sadly, did not get to that stretch, as I was with a group. Didn't go beyond Frejus this time. Done it before though, and it is gorgeous.

Did get to walk on the old Roman Road from Frejus to Aix, shivering with a sense of history on a 100 degree plus day. Can I get points for that?