349754 Sat Dec 09 19:20:19 -0800 2006 6 27 General Chowhounding Topics 0 2085064 At a restaurant in SW France (Domme) recently, the menu listed fois gras in several variations. One of these was described as Fois Gras Cru. Silly me, I did not ask what this meant and now am wondering. Could it possibly be that the foie was presented raw? What does this term mean on a menu? Many thanks! Sat Dec 09 19:20:19 -0800 2006 12618 erica 1 2085085 Yeah, that means raw. I had foie gras cru au gros sel in Paris once. It was sliced very thin, like prosciutto, and sprinkled with coarse salt. Interesting to try once but the flavor and texture are definitely better when it's cooked. Sat Dec 09 19:35:28 -0800 2006 2085064 11369 Robert Lauriston 1 2085484 Never had it but I believe the foie gras is soaked in milk and then cured in salt before the raw presentation so there is a change in texture and character from truly raw. Sat Dec 09 23:08:17 -0800 2006 2085064 10099 JudiAU 2 2086027 Most French recipes I've seen do not include a soaking or curing step. They do call for keeping the liver in the fridge until the last minute, slicing it (not necessarily paper thin) with a knife that's been dipped in warm water, garnishing the slices with coarse salt and crushed peppercorns and accompanying it with slices of toasted country bread. And, of course, they specify that only the finest, freshest liver is to be used. Sun Dec 10 04:32:17 -0800 2006 2085484 10520 carswell 1 2086265 At a Restaurant in a Relais et Chateau near Carcassone, we had Foie Gras Trois Facons (three way) Cuit ( cooked) Mi-Cuit (lightly cooked) and cru (salted). The first two were outrageously wonderful, and since we were there for four days, I had it almost every day. The third one had an "unusual" texture, but was thoroughly enjoyed by my little Caniche. Sun Dec 10 09:27:23 -0800 2006 2085064 10838 Fleur 2 2086313 Thanks, everyone. So it sounds kind of like ceviche whereas it has been cured a bit... Sun Dec 10 12:57:48 -0800 2006 2086265 12618 erica 2 2091028 I just remembered the name of the restaurant that served Foie Gras Trois Facons. Domaine D Auriac, part of the Relais et Chateaux Group. A beautiful small Hotel with a great restaurant. Tue Dec 12 01:42:24 -0800 2006 2086265 10838 Fleur