As we sat around the table tasting a special menu featuring Rougie’s duck foie gras, we couldn’t help but discuss the ban on the dish in Chicago. The move was triggered when celebrated chef Charlie Trotter said he wouldn’t be serving the duck’s fatty liver ever again.
We were at L’entrecôte, a small bistro-like place at Burgos Circle, Bonifacio Global City. The name is supposed to tell those in the know of its history that began with the original restaurant in France and where the main dish is steak frites, good cut of
But chef Martin Kaspar has done special foie gras dishes accompanied by wines paired by distributor
The appetizer of foie gras pâté was expected but it was served in such an artful way. Melba toasts were upright in a glass, colorful dried fruits with hints of cognac and some pink Himalayan salt were in small containers while the pâté cylinder stood at one corner. The lighthearted spirit around that table made us refer to this rich expensive pâté as liver spread which, technically, it is.
Taken from:
http://lifestyle.inquirer.net/54581/relishing-duck-foie-gras-without-the-guilt
Posted by:
Jonas Montemayor
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