3.08.2008

Poached Foie Gras...




A more unusual approach and technique for sure, and not one you see often. We have used this somewhat obscure methodry for foie gras on numerous occasions with much success. This is a minimalist glance into our last journey of the technique. Savory, yet subtle. Sweet yet delicate. Notes of spice...nuances of "nice nice". In a word...sublime!

5 comments:

cuisinier said...

I thought I would post this just to see if anyone is out there....

maybe, maybe not. Either way...I will keep posting here. :)

Anonymous said...

Yes, I enjoy your postings and the pictures especially. And I'm planning to have lunch at the club tomorrow.

cuisinier said...

see...you never know until you try. Anon...thanks for the reply. Not sure who yu are, but if you are dining at the club, then that is a great start. Hope to meet up with you somtime soon. I'm sure you have already become aware of the other "sister sight"...cuisinierskitchen, but if not, check it out. Thanks, cuisinier

Anonymous said...

Sure, I check out both sites once a week or so. I had dinner at the club most recently on Monday. I'm the guy who ordered the soup of the moment (butternut squash) along with the king salmon on the regular menu. And that asparagus puree with yogurt was very refreshing to start. Dinner exceeded my expectations. You'll probably meet up with me sometime, certainly.

cuisinier said...

hello anon...thanks for the compliments on your dining experience. We will continue to strive to exceeed your expectations. For all I know, we have already met, yet if not, then I welcome the great opportunity to do so. The club can be(and is) many things to many individuals. We can do so many wonderful things. If there is anything I can be of service to you for, please do not hesitate to let me know. Also, as you may or may not know, this site is my personal blog(not the clubs), and is not connected to the club directly, yet obviously, it is where I work and play. This is where I can express my thoughts and literary influences separate to that in which I work. Respectfully, cuisinier.