Foie Gras

I've now had Foie Gras prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises shallots in the way the terroir philosophy links food to its region of origin. The elegantly balanced character is more pronounced and direct. The modern interpreta…

I took a cooking class specifically to learn how to make Foie Gras correctly. The instructor explained why Dijon mustard is used the way it is — something I'd never understood from just eating it. The rich and refined result when you make it yourself is different. French cuisine is a UNESCO Intangi…

What sets Foie Gras apart is the handling of cream. In lesser versions this is treated as a background note. Here it's central and the elegantly balanced result shows it. I've started buying it to cook with at home after this experience. French cuisine is a UNESCO Intangible Cultural Heritage. The …

Foie Gras opened a door into a cuisine I'd previously known almost nothing about. The deeply layered flavours are unlike anything in my usual rotation and I mean that positively. French cuisine is a UNESCO Intangible Cultural Heritage. Understanding that context made the dish taste different — riche…

You can taste history in Foie Gras if you know what to look for. French cuisine is a UNESCO Intangible Cultural Heritage. The rich and refined character reflects those layers — Dijon mustard doesn't appear by accident; it came from a specific tradition. The a formal dinner party setting made sense …

Some dishes exist to comfort and Foie Gras is absolutely in that category. The rich and refined quality works on something almost primal — you feel the warmth of it immediately. shallots does work that no substitute can replicate. the terroir philosophy links food to its region of origin. There's s…