The Foie Gras Queen in 2012

Another year, another boatload of foie gras dishes for this self-styled Foie Gras Queen! In 2011, there were 29. (You can read that post here.) This past year, the number increased to 37 thereby feeding my addiction even more!

Once again, because we dine so often at EMP, the number of times I feasted on foie gras there is far higher than anywhere else. However, there were a few preparations that I had more than once. Not that I’m in any way complaining since they were so-o-o-o delicious!

My first foie gras of 2012 was during dinner at EMP with two friends in mid-January, repeated this preparation at lunch later in the month and a third time at the end of February: Foie Gras Seared with Apple and Oat Streusel.

When I had that dish in February, Michael chose a different preparation which, of course, I tasted: Foie Gras Terrine with Black Truffles, Potato, and Rye.

Here’s another preparation I had three times: Foie Gras Seared with Kohlrabi, Pork and Burnt Ginger.

I had this twice: Foie Gras Cured with Buckwheat, Buttermilk, and Lemon.

And Michael had this one twice (with me tasting): Foie Gras Cured with Black Sesame, Gem Lettuce, and Duck Prociutto.

We both had this twice: Foie Gras Marinated with Nepitella and Blackberry.

And this one just once: Foie Gras Seared with Water Chestnuts, Dates, and Sunchokes.

The last preparation where foie gras was the star of the show was the one created especially for my 70th birthday: “Foie Gras à la Les Celebrites 1992.”

There were two amuses that included foie gras: Apple Gelée with Sea Urchin, Caviar, and Foie Gras.

and

Eel Chip with Foie Gras and Swiss Chard.

Finally, the beef aged 140 days came with this side: Braised Oxtail with Potato and Foie Gras.

Below the fold, the other restaurants where I had foie gras.

In chronological order…

Rouge et Blanc is the only place I’ve ever had a foie gras dessert: Caramelized Foie Gras with Apples, Cocoa Nibs, and Vanilla Ice Cream

North End Grill: Torchon of Foie Gras with Quince Paste and Grilled Brioche

Craft: Roasted Foie Gras and Banana

Manzo: Foie Gras with Cotechino, Lentils, and Aceto Balsamico

WD-50: Aerated Foie Gras with Pickled Beet, Mashed Plum, Brioche

Annisa: Seared Foie Gras with Soup Dumplings and Jicama

NoMad: Foie Gras Torchon with Tete de Cochon, Radishes, and Nasturtium + Toasted Whole Grain Bread

The Modern Dining Room: “Pralines” of Foie Gras Terrine, Mango, Purée and Balsamic Vinegar

and

Grilled Sullivan County Foie Gras, Pistachio “Praliné,” Seasonal Vegetable Brunoise and Duck Jus

Bibou: (A Duo) Foie Gras Sautéed with Green Fig and Duck Gastrique/Rabbit Confit and Foie Gras Ravioli

Lacroix at the Rittenhouse: Seared Foie Gras

Jean & Gaston: Pan Seared Foie Gras “Laque,” Mango, Turnips Sweet and Sour

per se: Hudson Valley Moulard Duck Foie Gras Sherbert – Compressed Greenmarket Melons, Green Almonds, Purslane and Black Raspberry Purée

and

Hot Smoked Elevages Perigord Moulard Duck Foie Gras – Pickled Peppers, Okra Seeds, Arugula and Cherry “BBQ Sauce” Served with Corn Madeleines

The Modern Dining Room: Cabernet Poached Sullivan County Foie Gras, Pickled Wild Strawberries, Black Pepper Caramel

NoMad: Chef Humm’s famous Chicken Whole Roasted for Two, Black Truffles, Foie Gras, Brioche (4 times!)

Café d’Alsace: Foie Gras Pôelé with Apples

Ai Fiori: Anatra – Long Island Duck, Foie Gras, Chestnuts, Mustard Greens

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