flygirl Posted June 9, 2011 Share Posted June 9, 2011 Which restaurants do foie gras right, or even "have foie gras"? I do not see it on menus often. My birthday is coming up and I want my foie gras starter! :-) Thank you. Link to comment Share on other sites More sharing options...
cedarbrookfarm Posted June 9, 2011 Share Posted June 9, 2011 Bezu www.bezurestaurant.com Link to comment Share on other sites More sharing options...
bioesq Posted June 10, 2011 Share Posted June 10, 2011 Which restaurants do foie gras right, or even "have foie gras"? I do not see it on menus often. My birthday is coming up and I want my foie gras starter! :-) Thank you. L'Auberge Chez Francoise usually has it. It's a special at La Chaumiere, and frequently on the menu at Marcel's. Happy birthday. Link to comment Share on other sites More sharing options...
Escoffier Posted June 10, 2011 Share Posted June 10, 2011 Which restaurants do foie gras right, or even "have foie gras"? I do not see it on menus often. My birthday is coming up and I want my foie gras starter! :-) Thank you. Brabo now and then...(and damn good it is). Link to comment Share on other sites More sharing options...
Ericandblueboy Posted June 10, 2011 Share Posted June 10, 2011 Adour always has it to my knowledge. Link to comment Share on other sites More sharing options...
Sthitch Posted June 10, 2011 Share Posted June 10, 2011 Call Au Domaine in Old Town (703-836-9463) to find out if they have Foie Gras Terrine, buy some bread, ask Rick what wine to get to go with it, and you will have the best foie night of your life. Link to comment Share on other sites More sharing options...
DanielK Posted June 10, 2011 Share Posted June 10, 2011 The seared Foie at Proof is outstanding. Link to comment Share on other sites More sharing options...
saf Posted June 10, 2011 Share Posted June 10, 2011 When they have it at Cashion's, it is outstanding. Link to comment Share on other sites More sharing options...
flygirl Posted June 22, 2011 Author Share Posted June 22, 2011 Thank you everyone! We are going to Proof. Their menu looks great. I do want to try Cashion's sometime. Link to comment Share on other sites More sharing options...
DonRocks Posted June 22, 2011 Share Posted June 22, 2011 Thank you everyone! We are going to Proof. Their menu looks great. I do want to try Cashion's sometime. [Great responses. I hope when everyone finds foie gras dishes on menus, they'll list them (preps and prices) here also, especially if they order and try them.] Link to comment Share on other sites More sharing options...
DonRocks Posted December 27, 2012 Share Posted December 27, 2012 I've had two titanically awesome foie gras dishes this year (and with only four days left, time is running out for a third). I have no doubt that Marcel's, Eve, CityZen, Adour, Proof, etc. could have plied me with more, but I just didn't order them there in 2012. An important disclosure: in both of these cases, I was recognized, and was brought a foie gras course as a gift from the chef. However (and I believe this is more important), in both cases, I made sure the dishes got on the check, and actually canceled another dish that I previously ordered (I just can't eat that much, and I hate wasting food). So, it's as if I ordered, and paid for, the foie gras in both cases although I can't promise that I didn't get a generous cut. Still, it's hard to fake quality, and both of these were so good that I had to stop myself from audibly moaning. In September, I went to the bar at Fiola, and was served what at that point (and possibly until last night) was my dish of 2012, a foie gras so amazing that I was reminded that this is one of the few foods that could potentially make me lapse into a swoon. Three months later, I don't remember the exact prep, but it had figs (think of the combination), Manodori balsamico, and was just about a perfect dish. Last night, I'd planned on going to Izakaya Seki, but alas, their website's holiday hours proved to be wrong, and a handwritten sign on the door had the Closed December 24-25 hand-corrected to read Closed December 24-26 - probably a last-minute decision. Oh well ... My backup was Blue Duck Tavern, and I ordered a vegetarian risotto, followed by sweetbreads and a mushroom tart (making the entree my appetizer, and the appetizers my entree). Out came a foie gras dish so breathtaking that only the one I had at Fiola can possibly compare to it this year: Seared Foie Gras ($18) from Hudson Valley, with creamy mushrooms, runny hen egg (!), frisée, and brioche strips with a spread of truffle butter for dunking and sopping. One of the reasons I'm foie gras-shy is because it can be so bloody expensive, and sometimes you get this little strip of it; not so last night. This was a large enough portion where I canceled my sweetbreads and mushroom tart, and reveled in culinary ecstasy for about twenty minutes. One of my most memorable dishes of 2012. If someone asked me where to get great foie gras in this town, the highlighted restaurants in this post wouldn't be bad places to start looking. Link to comment Share on other sites More sharing options...
DonRocks Posted December 29, 2012 Share Posted December 29, 2012 I had a beautifully Seared Foie Gras ($16) with coffee, cocoa powder, finely diced apple, brown sugar, and smoked honey last night at the Oval Room. The old cliché worked: it went well with a half-glass of Sauternes. Link to comment Share on other sites More sharing options...
franch Posted October 28, 2017 Share Posted October 28, 2017 On 10/25/2017 at 10:15 PM, Keithstg said: There was not remotely enough bread for the dish easily my least favorite foie gras in DC trend Link to comment Share on other sites More sharing options...
Mark Slater Posted October 28, 2017 Share Posted October 28, 2017 6 hours ago, franch said: easily my least favorite foie gras in DC trend No, my least favorite thing is thinking Sauternes automatically goes with any preparation of foie gras. 1 Link to comment Share on other sites More sharing options...
franch Posted October 29, 2017 Share Posted October 29, 2017 18 hours ago, Mark Slater said: No, my least favorite thing is thinking Sauternes automatically goes with any preparation of foie gras. wait, it doesn't? Link to comment Share on other sites More sharing options...
Mark Slater Posted October 29, 2017 Share Posted October 29, 2017 2 hours ago, franch said: wait, it doesn't? Nope. The classic pairing is Sauternes with cold terrine of goose foie gras (foie d'oie). Seared foie gras pairs much better with dry Alsatian Riesling. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted October 29, 2017 Share Posted October 29, 2017 17 minutes ago, Mark Slater said: Nope. The classic pairing is Sauternes with cold terrine of goose foie gras (foie d'oie). Seared foie gras pairs much better with dry Alsatian Riesling. On 12/29/2012 at 6:22 AM, DonRocks said: I had a beautifully Seared Foie Gras ($16) with coffee, cocoa powder, finely diced apple, brown sugar, and smoked honey last night at the Oval Room. The old cliché worked: it went well with a half-glass of Sauternes. (I know, I know - it was the condiments. The kitchen sent out the glass of Sauternes, so they must have known it would work.) Link to comment Share on other sites More sharing options...
Mark Slater Posted October 30, 2017 Share Posted October 30, 2017 3 hours ago, DonRocks said: (I know, I know - it was the condiments. The kitchen sent out the glass of Sauternes, so they must have known it would work.) I love good Sauternes. I have been lucky enough to taste the greatest Sauternes from the best vintages. Sauternes early in a multi-course meal ruins the palate for the following wines, IMO. 1 Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted October 30, 2017 Share Posted October 30, 2017 Is it too presumptuous to suggest that the preferred glass might be Ch. d'Yquem? Maybe a '97 or an '01? Link to comment Share on other sites More sharing options...
Mark Slater Posted October 30, 2017 Share Posted October 30, 2017 2 hours ago, Kibbee Nayee said: Is it too presumptuous to suggest that the preferred glass might be Ch. d'Yquem? Maybe a '97 or an '01? I've been lucky to have tasted the famous 1967 several times. 1 Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted October 30, 2017 Share Posted October 30, 2017 1 minute ago, Mark Slater said: I've been lucky to have tasted the famous 1967 several times. Now you're rubbing it in.... 1 Link to comment Share on other sites More sharing options...
MidwestTransplant Posted October 30, 2017 Share Posted October 30, 2017 Flipping through Calvert Woodley's fall wine sale catalog, I happened upon this... Asked what one of his most memorable wine and food pairing experiences was, Ziebold took us back to 1998 in Paris, when he was just 26 years old. He ordered a leek and foie gras terrine with truffles. He ordered a glass of Sauternes, knowing that it is a classic pairing with foie gras. “The Sommelier actually talked me into doing a Riesling with it and it was really very savory because of the leeks and the truffles, and it was an aged Riesling so a little bit of that petrol worked much better with the dish.” It was one of the first experiences that opened his mind to how important a pairing can be to a dish. 1 Link to comment Share on other sites More sharing options...
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