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"Top 5" Foie Gras Dishes?

Hi everyone, I've lurked for while and really enjoy the board.

My sons are at a pretty cool age, 13 and almost 11, and they are starting to enjoy more and more foods, including some 'foodie' things as we call it. Recently, my oldest boy asked what was the "most foodie" thing there was. This is arguable, of course, but I suggested Foie Gras as this is something my father, two brothers and I seek out regularly. "Double-orders" are not uncommon if we're in the mood.

Anyways, my dad and I were talking (he lives in Denton) and while we travel a lot together, we both realized we've not done much of a "tour of DFW" as it comes to Foie Gras. We have annual trips to S.F., Vegas, and occasionally overseas, but we have not sought out much of the Foie Gras experience here locally. So we thought we might try to compile a "Top 5" with learned folks like you all and then hit them up over the next couple months. We will definitely bring the young padawans with us for at least one or two of the experiences as well so they can be appropriately "foodie-d".

As for starters, based on this great board's buzz & recommendations, I went to a business lunch at Samar recently and we had the potatoes & foie gras dish. I thought it was good, and for value it was incredible as the foie gras piece was nice. Also, I took a recommendation several months back about going to Cadot, which we loved, and remember a nice seared foie gras there. Finally, this was 4 or 5 years ago, but I remember an outstanding dinner at Nana grill and having excellent foie gras, and I even seem to remember then an option to order the whole lobe? Not sure if that is still on the menu.

Anyways, would love to hear everyone's Top 5 Foie Gras dishes or just any recommendations along those lines. As for seared/hot or terrine/cold, we are open to all and in fact probably need both experiences. Thanks!

Cadot Restaurant
18111 Preston Rd # 120, Dallas, TX 75252

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  1. I love foie gras but unfortunately my gall bladder doesn't. So, I can't eat it very often. But, I do occasionally enjoy the foie gras tapas dish served at Samar.

    1. Here is the break down for the past year of foie for me:

      Bijoux - Seared foie served with a cherry jam.
      Suze - Seared foie with spicy sprouts and an apple vinaigrette.
      Palmers - Foie terrine with a thyme-peach-cherry pie
      Nick & Sam's - Seared foie with a pear chutney
      Samar - Tres Vaso with the foie brulee and a crisped jamon serrano
      The Porch - giant burger with fried egg, incredible bacon and foie buttered bun.
      Nana - Rougie foie (considered the very best foie available by many) with a cinnamon raisen marmalade
      Stephan Pyles (Fuego) - Foie mousse with blueberry jam

      Positive I have left off something.

      Nick & Sam's
      3008 Maple Avenue, Dallas, TX 75201

      Stephan Pyles
      1807 Ross Suite 200, Dallas, TX 75201

      4345 W Northwest Hwy Ste 270, Dallas, TX 75220

      2 Replies
      1. re: DallasDude

        the potato/chorizo/egg thing at Samar is also served with a chunk of foie gras on the side. good!

        1. re: DallasDude

          Rougie foie with a cinnamon marmalade? Yummers. That's going on the list.

        2. Foie gras pancakes at Abacus

          1. Abacus in Dallas has a tasty foie gras dish...I've only had the one on the tasting menu, but they also have one a la carte, but I just don't know if its the same one....

            1. All I can suggest is that you go back to Samar and get the Foie option of the tres vasos. It is amazing. Otherwise, haven't had any memorable foie gras dishes in Dallas.

              3 Replies
              1. re: demigodh

                I feel like I am reasonably adventurous when it comes to food, but am I the only one that had a big question mark hovering over my head while eating the Tres Vasos at Samar?

                1. re: strong95

                  They are all really nice. The latest incarnation that includes the carnitas is not my fave, but the foie mousse is rich and delicious. Very edible, and fantastic.

                  1. re: strong95

                    No, I agree. When I've had them they've been so over-the-top rich I felt like I couldn't eat for the rest of the evening. But to experience the entire glass you have to dig deep and get a full spoon, and of course another to make sure you got it right.

                    But to each his own, most everyone else I know raves about them.

                2. SAMAR also has Seared Fois Gras served with the Potato and eggs dish.

                  Home-fried potatos with Chorizo, topped with a fried egg, and Fois Gras to the side.


                  1. Yutaka has my favorite foie gras in town:

                    Seared Foie Gras 16
                    with braised furofuki daikon and yuzu marmalade

                    1. You must have the foie gras and chicken liver terrine at SMOKE. The chef there used to be at Stephen Pyles so he knows his way with foie gras, you can be sure!

                      3 Replies
                          1. I suggest that you guys seek out foie "cromesquis". A cromesqui is pureed foie that is combined with port, gelatin, and cream, frozen into cubes, then battered and deep fried. You take the whole thing and pop it into your mouth, and you get warm, liquid foie in your mouth. It is quite an experience. I have only had it in Montreal.

                            If you find a chef who is willing to try making it, the recipe is in a book called "Foie Gras" (what else !) by Michael Ginor. Lots of other interesting recipes in it. Link:


                            2 Replies
                            1. re: souschef

                              There is a restaurant in Houston called Catalan that serves Foie Gras Bon Bons -- may be similar to what you are describing. They are awesome -- such an over-the-top flavor bomb in the mouth!

                              1. re: strong95

                                I tried to make them at home, but failed, then found out from a chef at the restaurant where I ate them that in instead of just chilling them before (per the recipe) they freeze them and then deep fry them.

                            2. Scott Gottlich at Bijoux always does great with foie gras. The version on the menu changes frequently, but I've never had a dish that wasn't extraordinary.

                              1. Foie gras offerings change fairly often, so some of the best I've had are no longer available. (Not to mention the whole restaurant closed ...) I like it at Cadot too ... there's an elk/foie/blueberry jam slider at Lonesome Dove that's good (but a bit stingy with the foie gras). I've had great foie gras at Cafe on the Green at the Four Seasons before. Oh, I've also had good foie gras at Local.

                                Cadot Restaurant
                                18111 Preston Rd # 120, Dallas, TX 75252

                                1. One thing I have not seen mentioned here is a "chaud/froid" (hot/cold) of foie gras. It is a piece of seared foie gras, served hot, and a slice of cold terrine or torchon all on the same plate. Makes for an interesting contrast.

                                  1 Reply
                                  1. re: souschef

                                    Marquee has a hot and cold foie gras that's quite good. Seared, plus a foie gras "creme brulee." But I have to admit, I'm all about the seared. It has a sugar and spice dredge that adds to the deliciousness of the sear.

                                    Not sure if the dish is same as or different from the one of the same name at Abacus? But I will definitely go back and have it again.

                                  2. The Mansion on Turtle Creek usually has some permutation of foie gras on their menu. I've never had a spin on the ingredient there that wasn't absolutely plate-lickingly delicious. Sometimes it's on the regular menu, sometimes on the tasting menu only. Bring your wallet.

                                    One time they had a chicken-liver flan that mimicked the texture of good foie gras, but wasn't quite there on the flavor - an inventive substitute for those with a serious foie jones.