Foie gras - is it worth it?

[Emily Cotlier]

What does foie gras taste like? Have mulled over ordering it in a restaurant, but the expense is extraordinary. Am I missing some delicacy divine? I've tried a very good tinned duck liver, and that's nice, but I wasn't crazy about it.

I once tried a sophisticated-looking tin of goose rillette (yes, I know the difference between foie gras/pate/rilette), and I was definitely not impressed. It tasted like very expensive, refined cat food.

[Bob Brooks]

Yes, it's worth it. And, it need not be that expensive to try and see if you like it. I don't know where you live, so I can't recommend a particular restaurant, but go to a good one, maybe just sit at the bar and order just the foie as an appetizer with a cocktail.

For the best first impression, it should be seared and served with a creatively fruity (but, hopefully, not too sweet) sauce. The classic accompaniment is a glass of sweet Sauternes.

Alternatively, try the foie as a torchon. However, since you've already tried pate, I would strongly suggest that you go with the seared.

[Greg Spence]

Right on, Bob, except for one point. Completely dispense with the cocktail idea and stick to the sauternes, or IMO, a Canadian eiswein.

Seared fois gras by itself with some crusty bread an a fine wine, or with a fruited sauce is INCREDIBLE, a food experience that is not to be missed.

My favorite prep is in raviolis, in a peach-mushroom demi-glace with a great Canadian eiswein.

[Simon Majumdar]

The Canadian eiswein is a spectacular combinator with Fois.

I can only back up what these guys are saying. The taste of seared fois with perhaps some caramelised orange or apple and a glass of eis is something to die for

Price can be a factor but it is worth searching out the proper ( French ) thing and be sure to keep away from the abomination that is Hudson Valley Fois as that will give you a very misleading perception of this most wonderous of foods

Enjoy. I envy you the pleasure of tasting fois gras for the first time.

[lee (in chicago)]

In the US (as far as I am aware) we do not get fresh imported liver (goose or duck) from France and don't have the goose-flesh eating population to support a goose liver industry. We have livers from Hudson Valley or from Sonoma, CA. I prefer the Hudson Valley.

[Mr Grub]

On a Burgundy barge trip last year, one dinner included foie gras "salad"--perfectly seared foie gras on a bed of winter greens. Because the reaction to goose liver from virtually all of our American bargemates was, "ewwww," M. & Mme Grubbe gluttoned probably a half a dozen pieces each of the most exquisite foie gras imaginable. Since then, we have tried to import some fresh from French purveyors, to no avail. They will not ship here (not sure whether it's because of U.S. regs, CA regs, or freshness considerations, but no go). Tried domestic ... not the same ... so will live with the memory for a while longer.

[LBQT]

I had the same type of salad in Paris last April, and the memory (as well as craving!) lingers. If you find any in LA, please share.

[silver queen]

Foie gras from the Hudson Valley is a remarkable product, more consistent than most ``French'' foie gras (which is largely imported from Israel), and the equal of all but the very best artisanal French foie gras. You may have had indifferent preparations of the local stuff, but the raw material, especially from d'Artagnan, is excellent. (Sonoma foie gras, I'm not wild about.)

Great seared foie gras needs no accompaniment than fresh pepper and a few flakes of fleur de sel...

[magnolia]

...hmmm...interesting observation...I *think* - and I could be wrong here - the person who runs Hudson Valley's operations is from Israel which implies that they use the same techniques as in Israel, and if it's true that most of France's foie gras is imported from Israel, then the foie gras might taste the same. I think only a blind taste test would settle this interesting debate!

[Beth P.]

> My favorite prep is in raviolis, in a peach-mushroom demi-glace with > a great Canadian eiswein.

Where, oh where, can I go to get this? Do I have to go to Texas? Please tell us on the right board. I've gotta have this!

[Win (Boston)]

"Am I missing some delicacy divine?"

Yes.

[Jim Leff]

Just to add one point....it is, surprisingly, not very liverish (liveresque?).

I don't like liver much, but I do like foie gras (though it's got to be properly prepared--and can be yucky if not, so be careful where you have it the first time)

[Pan]

Foie gras is very fatty liver. At its best, it has a smoothness unlike any other liver you've ever had. Since it's expensive and you're not sure you'll like it, perhaps it might be best for you to share a foie gras salad or some such with a dining partner. I would say good foie gras is certainly worth paying for from time to time, though I have to admit I cringe when I think of what is done to the goose to make the liver so fatty.

[Cloudy]

I have to agree with you, Pan; while I think fois gras is one of the most delicious things in existence (if it's done right), I've lately been avoiding it because I hate the idea of those poor geese being force-fed. I know this doesn't make a lot of sense, considering I still eat veal and many other yummy parts from cute animals; the fois gras production thing is just one step too far for me. It seems like torture.

That said...I do think everyone should try it once.

[Pan]

I have a problem with white veal for a similar reason that I have a problem with foie gras: The mistreatment of the calves. It's one thing for me to figure that I am an omnivore and meat is part of my diet; it's another thing for me to stomach a process that confines calves to tiny spaces and causes them to be anemic. Yet I'm not entirely consistent in all of this.

[Frank Language]

Unfortunately, the farming/meat industry isn't consistent in this either. Although I refuse to call myself a vegetarian, I'm noticing lately that I eat almost no meat and no dairy. Largely, that's because I've been reading a lot of information lately about how animals are treated in captivity, and that's enough to turn anyone off.

I'll refrain from posting links because I don't want my post to get nuked.

[Win (Boston)]

Thanks so much for sharing.

Next I'll worry about bacon because the pigs slopped in mud. And stripped bass because they were taken out of school early.

I do hope you feel better in spite of your agony of "not being entirely consistent in all this".

[Pan]

I don't think your sarcasm was necessary. Eat monkey brains if you like; it's a free world.

[ironmom]

To think I almost contributed to this thread...

[Pan]

The thread was OK up to that point, wasn't it?

[jen kalb]

Michael, I felt you moved onto dangerous ground with your first post. Its sort of like, we all know about those issues, and have wildly differing sensibilities, so why invite a flame war by bringing them up again. It wasn't germane to the thread and is just not worth it to the site. Having said all that, Im sure I will "fall" in the same way sometimes soon, when one of my pet concerns comes up (maybe I just did on the professor thread). Oh well.

[Pan]

"Michael, I felt you moved onto dangerous ground with your first post. Its sort of like, we all know about those issues, and have wildly differing sensibilities, so why invite a flame war by bringing them up again."

First of all, it's obvious not everybody knows about the conditions under which foie gras is made. Secondly, though, there's no reason why anyone should take personal offense at my problems of conscience. I didn't condemn any other hounds or tell anyone not to eat foie gras; indeed, I recommended that it's worth trying. If people want to be thin-skinned, I submit that that's their problem, not mine.

[cloudy]

Exactly right. If I hadn't already known, I would welcome the information about excessive cruelty in food production (although not in graphic detail), as I would welcome information about overfished species of fish so that I could make my own (informed) decisions about what to eat. Ignorance, while perhaps a comfortable state, is not good for us or for the world.

[Wendy Lai]

Different people have different tastes. But I think just to fullfill your curiosity you should splurge and tried it at least once. Foie gras can be served seared or in a terrine (pate) format. IMO the two is very different, you might also consider trying it both ways before deciding if you like foie gras. The best foie gras I've ad was at San Francisco's Fleur dy Les. They have a foie gras terrine that is to die for!

[Caitlin Wheeler]

It is worth trying at least once -- like buttery, meaty, smoothness. I would be careful of where you try it though -- I would recommend France or French Canada, as most of the fresh foie gras we get here in the U.S. is indeed a Hudson Valley abomination. I don't know about New Zealand (is that where you are?)Alternatively, try a reputable importing company for a terrine .

[Karl]

I wouldn't necessarily go out of my way for foie gras (which is different than saying to avoid it -- I rather like it) unless your palate is very precise in its gustatory appreciation. It is indeed buttery (but, of course, not quite and then some) -- almost everyone I know who has it and likes it makes that comparison, and they usually make it in the context of "this is liver? what a surprise" etc. It's a great example of the subjective aspect of experiencing food.

On the other hand, while you have the foie gras, I'll dive into a dish of snails (another example of the same phenomenon -- many people liken them to a kind of mushroom).

And, if I ever find a menu that offers rabbit liver -- which is *way* better than any other kind of liver (and you too can find out if you have a good butcher) -- I will know a touch of bliss.

[Mike Colicchio]

If I was told your last meal is the next one I would order TWO fois gras' as prepared by my brother Tom and his staff at Gramercy Tavern. There is nothing he prepares that even comes close and I have been eating his creations since he started cooking when we were kids.

Is it worth it? Oh yeah!

[Jim Leff]

Mike, thanks for stopping by, and thanks for disclosing your ties with Tom and for talking to us chowhound-to-chowhound (instead of hyperizing)!
 
I hope you'll join the chowcrew here, exchanging info about food made even by folks outside the family!
 
ciao

[Mike Colicchio]

Jim,

I've been reading the posts for sometime but have rarely posted. Tommy reads the board on occasion as most likely alot of the chefs do. I couldn't pass on this one since the topic is so near and dear. The texture and taste of fois gras done right is simply perfection. I think that your site is pretty cool and I am amazed by the number of people who participate. I never realized how many people are so passionately interested in food. I should have...but didn't.

If you and the board were unaware my brother is getting married next weekend on Martha's Vineyard. He has planned four nights of chowhound heaven. There are a number of chef friends going up and all will be pitching in. I'm really looking forward to the creations of Claudia Fleming! In the immortal words of Chandler Bing...OH MY GOD! This could be the food event of the season.

Thanks for your labor of love.

[Jim Leff]

Best wishes to Tom, who's a cool down-to-earth guy, and seems totally chowhoundish (I've met him, but without his knowing my identity).

The wedding sounds awesome. Hey, would you mind posting your impressions about the food? It does sound amazing. I just hope chefs reading along who aren't invited don't get pissed...

ciao

[Mike Colicchio]

Jim,

I'll do my best to remember the food, wine and all else. I'm pretty sure that Tom and Lori won't mind especially since his final New York Times article gave a preview.

Mike

[birkinblonde]

Last time I was in Paris - about ten years ago - I came across a little shop that sold specialty meats, cheeses, and they had the most amazing fois gras in tins. Forgot the name, but it was on Rue St. Dominique. Got home, and the fois gras du canard was AMAZING. Would love to track it down, can anybody help? I'd be very [e-mail]. Thanks!