The Whole Foie Gras – presented on a platter to the table…
…taken back to the kitchen and served thusly!Per Se, New York City
Foie Gras ‘en torchon’ with Wasabi Crisp
Muscat, Cardamon, and Chenin Blanc Syrup
Alex, Las Vegas
Foie Gras Seared with Cherries and Cassia Gastrique
Water Grill, Los Angeles
Ahi Tuna and Foie Gras Sushi Roll
Caviar Russe, New York City
Foie Gras Parfait with Orange Cognac Gelée
Water Grill, Los Angeles
Seared Sonoma Foie Gras, Figs, Port, Brioche
Carneros Bistro, Sonoma
Moulard Duck Foie Gras in Terrine
Field Rhubarb Relish, Sicilian Pistachio Miettes
The French Laundry, Yountville
Are you a fan of foie gras?
“Oh, ‘crise de foie,’ that French sole was so delicious!” penned Julia Child.
Crisis of the Liver? I get such a kick out of that expression!
This latest compilation of photographs was prompted by an email that came from Thailand yesterday morning. My sister-in-law’s father, Jim, is in Pattaya. He thought we might be interested in what they are serving up over in his neck of the woods: A Complete Menu of Foie Gras! Incredible – I just had to post it here:
APPETIZERS
Foie Gras Teriyaki 300
Charcoal grilled sweet soy sauce marinated goose liver, baby leek gently glazed with teriyaki sauce
Sushi Foie Gras 400
Steamed Japanese rice topped with pan-seared Foie Gras, scented with a sweet cherry & preserved Chinese plum sauce
Foie Gras Spring Rolls 650
Deep-fried spring rolls filled with duck Foie Gras & scented with port wine, Oriental mushroom duxelles, chilli & coriander sauce
Foie Gras Dumplings 400
A blend of steamed pork & shrimp dumpling, coupled with seared Foie Gras – to amuse your bouche…
Foie Gras Bruschetta 850
Pan-seared goose liver, on toasted brioche with orange sauce & mesclun leaves – how often can you say ‘wow’!
Foie Gras Fritter 850
Deep-fried port wine marinated Foie Gras served, with a wild berry dip – you’ve struck gold!
MAIN COURSES
Foie Gras with Spicy Sauce 750
Wok-fried crispy goose liver, onions, chilli, garlic & hot basil leaves with white truffle scented fried rice – try this Thai twist…
Foie Gras Pizza 850
Pan-seared goose liver, blue figs, tomato sauce, mozzarella & fontina cheese, with wild arugula salad & Italian parsley
Foie Gras with Angel Hair Pasta 850
Capellini pasta & grilled chicken, tossed in extra virgin olive oil, garlic, basil & chicken jus, topped with pan-seared goose liver & grated Parmesan cheese – a little Italian twist…
Foie Gras with XO Sauce 950
Chinese wok-fried goose liver, white asparagus, honey beans, maple glazed walnuts & XO sauce, served with crispy egg noodles… Ohhhhhh soooo fabulous!
Foie Gras Risotto 1,250
Arborio rice gently cooked in special broth, seasoned with Parmesan cheese & truffle, topped with pan-seared goose liver & black cherry sauce
Beef Sirloin & Foie Gras 3,000
Charcoal-grilled US prime selected sirloin of beef, with pan-fried goose liver caramelized onions, sautéed potatoes & a port wine reduction – inspirational or simply sensational?!
Gratinated Beef & Foie Gras 3,500
Lavastone grilled US fillet of beef, artichoke & goose liver topped with cheese, wild mushrooms & black truffle sauce – ah the good life – wine, dine, recline…
MANTRA RESTAURANT & BAR in Pattaya, Thailand. This is their special menu for November. The prices are in baht, approx. 35 baht to one US dollar.
So, foie fans, what do you think? Shall we meet in Pattaya?
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What the fab images of food! Keeps me pushing into the dining.