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.
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
WD-50: Aerated Foie Gras with Pickled Beet, Mashed Plum, Brioche
The Modern Dining Room: “Pralines” of Foie Gras Terrine, Mango, Purée and Balsamic Vinegar
Grilled Sullivan County Foie Gras, Pistachio “Praliné,” Seasonal Vegetable Brunoise and Duck Jus
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
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
Café d’Alsace: Foie Gras Pôelé with Apples