Foie Gras

[sangold]

Where can I find best Foie Gras in NYC? Restaurant, location and price are not important, it's the foie gras that is!

[heightsgtltd]

Craftsteak has a roasted Foie dish with golden raisins, mustard seeds and maple syrup that is my current favorite.

[Emma01]

jean george has a good one v large portion also jojo fairway sell a good quality one cant remember the name of it comes in blue and white triangular ish tins

[seal]

Le Cirque for the foie ravioli.

[bladerobbins]

Daniel - decadent, rich, delicious

[D...DF]

For outside the box foie:
Momoufuku Ko - Shaved Foie Gras torchon with Riesling jelly, lychee, and pine nuts
Jean Georges - Foie Gras Brulé

[Nikitenka]

Your posting brings back fond memories of the sadly shuttered D'Artagnan in midtown east. Specialized in foie gras (in pretty much every preparation conceivable) as well as southwestern french fare, which I particularly enjoy for its richness and simplicity. Sounds like you would have loved it.

D'Artagnan continues to be more or less *the* distributor of foie gras and other french delicacies to east coast restaurants and I know that their stuff is available at NYC supermarkets if you care to tackle at home. I would be curious if anyone on the board a) remembers the restaurant and b) has succeeded in finding any other places to get a similar foie gras fix.

[RGR]

Ah, yes! The late, lamented D'Artagnan. :-( We had several meals there, and the owner, Ariane Daguin, was usually on the premises. She's quite a character.

It's the only place where I've ever ordered seared foie gras as a main course! One thing on the menu that my husband adored was garbure, a dish that one never sees on French restaurant menus in these parts. On the way out, we usually stopped at the take-out counter to pick up a few "French kisses" to take home with us.

[ellenost]

I remember a wonderful foie gras tasting dinner; I wish they hadn't closed.

[guttergourmet]

You took the foie, er, words right out of my mouth. D'Artagnan was one of my favorite restaurants. In case anyone doesn't know what a "French Kiss" is, it's an armagnac soaked prune stuffed with foie gras-called a French Kiss because its almost as good as your lover's tongue in your mouth. Anyone been to Gascogne lately? Reminds me of D'Artagnan and I remember they had a terrific foie gras tasting dish on the menu.

[RGR]

Gascogne is one of our favs. I've had foie gras there and it's always delish! I also recall once having a first course charcuterie platter, and all the items were from D'Artagnan. We mostly go during the summer because we love sitting in the wonderfully charming garden.

[Nikitenka]

Those French Kisses were absolutely divine. Soaking things in armagnac is a technique I wish more kitchens would employ! (Petrossian does a fantastic steak tartare that is doused in armagnac). RIP D'artagnan.
We will definitely give Gascogne a shot!

[ellenost]

My favorite foie gras preparations are at Aureole and Bouley.

[MMRuth]

One of my favorites at albeit not a CH favorite is the foie gras at La Goulue. I also like the foie gras ganache at Aquavit. The foie gras at Cafe d'Alsace is also good. But - I pretty much have not met a foie gras terrine that I didn't like - not a fan of seared foie gras.

[RGR]

MMRuth,

I'd be curious to know what it is about seared foie gras that puts you off.

The first time I tried foie gras was in a restaurant in France back in the '80's. It was seared, and I thought I'd died and gone to heaven! I became a seared foie gras addict, but didn't care for terrines. However, over time, I acquired a taste for those as well. Now, I'm a total addict! lol

We just did the 5-course lunch Gourmand at EMP. Just when you think there not another creative way to present seared foie gras, along comes Chef Humm who adds a unique touch. The foie is paired with strips of rhubarb (not too unusual for a spring dish). But, then, there is the addition of crumbled Breton cookies, which adds a sweet and crunchy element. The totality is seriously delicious!

Actually, Chef Humm has only done seared foie gras on the lunch Gourmand. On all his other menus, he serves tourchons, and they are not exactly too shabby. The one he is currently offering has unique elements, i.e., the pairing of pineapple with pearl onions.

[MMRuth]

I have no idea to be honest with you - though, maybe it's the unadulterated liver taste, as opposed to the beautiful unctuousness (word?) of a terrine or tourchon.

[sam1]

im sort of with mmruth here. some preparations of foie gras torchon are just so uber rich, i cant bare to have more than a bite or two. the foie gras preparation at telepan for instance tasted like it was seared and then roasted in butter.

[RGR]

sam1,

I guess MMRuth should speak for herself, but it is exactly that uber-richness which she says she likes about tourchons and terrines. And I feel the same. However, one of the reasons toast is served with terrines is to help cut that richness a bit though for those who may feel it's too much.

[tbear]

That is why it is often served w/ something sweet or acidic - to cut the richness. To me a good seared Fois Gras plate should have four elements: Sweet, Sour, Crunchy and Salty.

[Miss Needle]

While the foie was perhaps not the showcased element, it was the component of a lot of wonderful dishes at L'atelier.

[DarthEater]

They actually do have seared foie gras on the menu. It wasn't something I ordered because it didn't seem too creative but my neighbor sitting by the bar had a nice piece.

[kobetobiko]

A similar question was asked not long ago:

http://www.chowhound.com/topics/469097