Your favorite foie gras preparations?

[Jenise]

In another thread, Bill Spohn said: "I (and others) have decided that it really doesn't get a lot better than just searing it, salting it and putting it on something like a toasted brioche slice. Repeat treatment as needed."

I'm pretty much there, though cold foie gras terrine is at least as interesting to me. (In fact, I may be overdue for a trip to Le Crocodile to have again. Bill, want to join us? Have White Burgundy, will travel.)

My favorite seared foie gras ever? A piece served atop a barely-sweet, mostly tart "rhubarb crisp" at a restaurant in Vancouver--especially served with an aged barbaresco (Bill was there). DAMN that was good. And the other that springs to mind: at Chinois on Main, Wolfgang Puck's pan-Asian eatery in Venice, California. A thick slice served atop a piece of grilled fresh pineapple and drizzled with a fresh hoisin sauce. Awesome combination.

Yours?

My favourite preparation is also seared, with a little sweet fruit sauce (maybe raspberry), and a glass of Sauternes or ice wine on the side. "Au torchon" is pretty darn good, too.

Somebody once asked me what my choice would be if I could only have one food for the rest of my life. My answer was "Foie gras - it would be a short, but very happy life".

I'm with Bill. Keep it simple. The stuff is magic. Don't mess it up.

[Jenise]

My favourite preparation is also seared, with a little sweet fruit sauce (maybe raspberry), and a glass of Sauternes or ice wine on the side. "Au torchon" is pretty darn good, too.

Somebody once asked me what my choice would be if I could only have one food for the rest of my life. My answer was "Foie gras - it would be a short, but very happy life".

That's pretty cute. Btw, I get why the super-sweet wines are so beloved with FG--but my preference remains a dry white. Not austere, but White Burgundy is right in the zone.

I must try that hoisin idea - sounds intriguing!

You know from my notes that we have tried every combination possible (unless you can think of more) and just about everything works with FG. Vis a vis your other thread on German wines, I ressurected this note from my 2005 Terrine event ( http://www.rhodo.citymax.com/f/T2_2005.pdf )

Tourchon of Foie Gras
with ‘Stained Glass Onions’

Wanting to get out of the (albeit pleasant) rut of serving this with sweet French
wines, my friend opted for German wines, of which we had 3 to taste and
compare.

1978 Schloss Reinharthausen Hattenheimer Heiligenberger Traminer Spatlese
Trocken – we wondered how well a trocken wine this old would have held up as
these wines carry along on both sugar and acidity, and this one started out short
on the former. A slightly funky nose turned to a quite pleasant nose with, I swear,
a touch of mint, something you almost never see in this sort of wine. Balanced
and clean.

1975 Winzergenossenschaft Kobnert Herxheimer Berg Siegerrebe
Beerenauslese – the colour on this was now brown with a sweet caramel nose
and good acidity. Bastard son of Gewurz and Madeleine Angevine.
1992 Sichel Kirchheimer Kreuz Beerenauslese – beautiful golden colour, with the
typical Riesling petrol nose that I had been subconsciously looking for in the two
previous non-Riesling wines. Fruit much better, then just a tad hollow in the
middle and then the acid kicked in at the end. Decent.

Conclusion? We thought that the Trocken was too dry and the BA a bit too sweet
– next time, probably an Auslese.

[Jenise]

Bill, I remember that course! Les and Barb did it. The stained glass onions came from a Tom Collicchio book.

But I didn't remember the wines. Interesting to read that you of all people would actually advocate for a sweeter white.

Btw, I should mention that the foie gras with hoisin and fresh grilled pineapple screams Riesling. It's an awesome combination--I wouldn't have guessed, just reading about it, that I'd have liked it as much as I did, but I LOVED it.

Do you remember the rhubarb crisp I mentioned? It was at a hotel restaurant--the Luden?--an all-Piedemonte nebbiolo dinner that Rasoul put together.

Yes - Loden Hotel

PS - more recipes coming when I unpack my library!