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Best preparation of Foie?

MJT Dec 13, 2007 08:15 AM

I'm partial to torchon, definitely has to be good quality foie gras. And the bigger the piece the better =)!! Any favorites out there?

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  1. s
    sam1 RE: MJT Dec 13, 2007 08:22 AM

    i used to love it at veritas but since bryant left, it hasnt been as good.

    the one at telepan was hella rich (more than usual) but very good.

    1 Reply
    1. re: sam1
      thegreekone RE: sam1 Dec 15, 2007 07:57 PM

      Only the Foie....or have you found a slide in all areas at Veritas since Bryan left?

    2. m
      minniepop RE: MJT Dec 13, 2007 08:35 AM

      david burke & donatella

      1. chompchomp RE: MJT Dec 13, 2007 09:08 AM

        Blue Hill's is very nice.

        1. k
          kathryn RE: MJT Dec 13, 2007 09:56 AM

          Seared at the Modern - Bar Room. Seared Sullivan County Foie Gras with “Bereweka” fruit chutney and dark beer reduction.

          2 Replies
          1. re: kathryn
            artfuldestruct RE: kathryn Dec 13, 2007 10:09 AM

            i second that. it was really good at the modern bar room, not sure i would say "best" in the city, but still worth it!

            1. re: kathryn
              Kanger RE: kathryn Dec 14, 2007 08:17 AM

              Third on the Modern Bar Room.

            2. Chew on That RE: MJT Dec 13, 2007 10:13 AM

              I just saw this on someone's blog: http://chewandswallow.wordpress.com/2...

              ....foie gras in a knot...looked beautiful!

              1. MMRuth RE: MJT Dec 14, 2007 06:02 AM

                Another poster has raved about the foie gras ganache at Aquavit - I've been dying to try it and we're going on Monday, so I'll report back.


                6 Replies
                1. re: MMRuth
                  BW212 RE: MMRuth Dec 15, 2007 06:30 PM

                  That was me. It is probably my favorite dish (of any type of food) in the city. And I have not had it recently enough!

                  Hope you enjoy it!

                  1. re: MMRuth
                    guttergourmet RE: MMRuth Dec 16, 2007 01:56 PM

                    Actually that was me. There are better foie gras dishes to be had in the city but the app at Aquavit is fun. Please report back. Also have the duck and some herring at Aquavit.

                    1. re: guttergourmet
                      MMRuth RE: guttergourmet Dec 17, 2007 06:08 AM

                      Thanks. I may skip the herring in favor of something new to me, as I've had the herring a number of times in the Cafe.

                      1. re: MMRuth
                        MMRuth RE: MMRuth Dec 18, 2007 10:48 AM

                        I had the foie gras ganache - very good, though not taste bud blowing so to speak. I think what made the dish for me was the quince chutney it was served with. There was also a tiny circle of something - like the thinest pancake in the world - but not sure if it was a starch - and unfortunately the website menu shows a different combination of ingredients (quail, etc.). I'll post a full report of the meal sometime over the weekend, but over all, I was pleased and impressed.

                        1. re: MMRuth
                          guttergourmet RE: MMRuth Dec 18, 2007 11:31 AM

                          I had it once with quail and once with a smoked duck "tartare" which is what you may have had.

                          1. re: guttergourmet
                            MMRuth RE: guttergourmet Dec 18, 2007 11:32 AM

                            That's what's described on the online menu - the quail, but the one I had was definitely a quince chutney - three little piles, with this circular "something" on top.

                  2. k
                    kobetobiko RE: MJT Dec 14, 2007 10:19 AM

                    I personally think that the foie gras terrine at Per Se is the best preparation of foie gras. However, if you want the whole piece of foie gras without too much "processing" and that size matters to you, I will tell you that I had the biggest piece of foie gras in my life at Fleur de Sel. It was so big, bigger than my palm, that my jaw dropped when i saw it on my plate. It was simply prepared - seard to crispy outside and creamy inside, with rose water and dried fruit puree. I have posted a picture of the foie gras dish, and I am telling you that the foie gras was bigger than it appeared in the picture.

                    However, I couldn't guarantee if this was a fluke or what, so if someone orders this dish and doesn't get as big a piece, please don't blame it on me.... :P

                    1. p
                      ps22 RE: MJT Dec 14, 2007 11:20 AM

                      Eleven Madison Park....

                      1. k
                        kayonyc RE: MJT Dec 14, 2007 07:00 PM

                        I thought the foie and smoked eel terrine with the caramelized crust was absolutely amazing at Atelier de Joel Robuchon. Sadly, it was not huge.

                        2 Replies
                        1. re: kayonyc
                          dkstar1 RE: kayonyc Dec 17, 2007 06:53 AM

                          yeah, that's really an amazing dish. I'm partial to terrines of foie gras, so I'd have to add the versions at Jean Georges, Eleven Madison Park and Blue Hill at Stone Barns

                          1. re: kayonyc
                            financialdistrictresident RE: kayonyc Apr 6, 2008 01:56 PM

                            Just had this. Still thinking about it. Who knew eel and fois gras could be so good?

                          2. ellenost RE: MJT Dec 15, 2007 06:20 PM

                            You should try either Aureole or Bouley: absolutely fabulous!

                            1 Reply
                            1. re: ellenost
                              bgut1 RE: ellenost Dec 17, 2007 06:44 AM

                              I second the recommendation for the torchon/brulee combo at EMP.

                            2. guttergourmet RE: MJT Jan 15, 2008 10:12 AM

                              I just had the steamed Chinese foie gras filled bao at the Monkey Bar, now under Christopher Cheung. Very very good.

                              1. financialdistrictresident RE: MJT Jan 15, 2008 12:36 PM


                                Trilogia Di Fegato Grasso: A foie croquette, foie mousse in a dark chocolate shell accompanied with some fresh blueberries and a cold foie terrine. The terrine was accompanied by caviar and toast that had a foie gras dripping glaze as if it had been seared in the pan the foie gras was sauteed in. Delicious.

                                1. b
                                  baconstrip RE: MJT Jan 15, 2008 05:40 PM

                                  Jean Georges always does a nice preparation of foie gras.

                                  Recently I enjoyed the sauteed foie gras at Casa Mono that was sent to our table (we had a chef dining with us). It was quite the best thing we had there! A nice surprise.

                                  1. guttergourmet RE: MJT Jan 15, 2008 06:13 PM

                                    While not technically foie gras, I'd have to throw in the 2nd Ave. Deli's chopped liver. Cheaper too ;)

                                    5 Replies
                                    1. re: guttergourmet
                                      LRS RE: guttergourmet Apr 12, 2008 11:03 AM

                                      where can i find goose foie in the city?

                                      1. re: LRS
                                        RGR RE: LRS Apr 12, 2008 11:18 AM

                                        I don't recall ever seeing goose foie gras on a restaurant menu in NYC. I think that most chefs here get their foie gras locally, i.e., upstate NY, and only ducks are being used to produce it. I have seen squab foie gras. In fact, Daniel's current dinner menu has it as part of a squab dish. (Note: There is duck foie gras on the appetizer menu.)


                                        1. re: RGR
                                          LRS RE: RGR Apr 14, 2008 03:59 PM

                                          so, is there any french produce store in the city that sells a bloc de foie gras d'oie, canned?

                                          1. re: LRS
                                            RGR RE: LRS Apr 14, 2008 08:41 PM

                                            I don't know of any store in NYC that specializes in French products. The last time I bought canned foie gras d'oie, I was in France.

                                            Via Google, I found this: http://www.splendidpalate.com/product...

                                            1. re: RGR
                                              gavspen RE: RGR Apr 15, 2008 03:51 PM

                                              And I've used this place....


                                              ...to order foie gras. $34.00 as opposed to $42.95 for 5.1oz foie gras d'oie. (And cheaper shipping) Gotta love that!

                                              I've looked many times for the Franco equivalent of, say, Myers of Keswick, but alas, (or hélas?) I dont think there is such a place

                                    2. b
                                      brooklyndude RE: MJT Apr 15, 2008 04:10 PM

                                      Ko and Per Se are my favorites. If you just want a simple preparation Bouchon Bakery might not be a bad idea. Its huge. You can also get it to go.

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