If you are a foie gras lover this photo will make you swoon. Our friends Matt and Victoria, who we met at the Epicurean Classic in Traverse City, Michigan, stopped in Paris on their way home from the Frankfurt book fair. We'd planned dinner in September at the Classic, Matt asking simply for good Burgundy and foie gras. Well that was easy, we chose Le Régalade, a restaurant close to our apartment. This is a good friendly restaurant (many of the staff speak English) with an excellent menu at 32 euros. Plus there are always special dishes available for a supplement. As it is autumn, these included game, mushrooms and this wonderful foie gras. Also along for dinner was Victoria's charming brother Tom, who was experiencing Paris for the first time. It took us a while to make our choices but sautés of cepes, girolles (which are chanterelles in English) game pate studded with foie gras and this magnificent whole roasted foie gras were our choices for entrées.
Matt and my husband shared the foie gras (it was for 2) and joy of joys arrived perched on a sautéed thick slice of quince - notice how it stays yellow when cooked quickly - its a perfect foil for the rich foie gras.
I have a recipe for sautéed foie gras on gingered vanilla quince in my book FAT. I only tried roasting a whole foie gras once - with disastrous results. I was left with a tiny liver and a pan of fat! Of course I thought it was my fault or bad recipe instructions but I have since learnt that the older the liver the more fat it releases. So when I try again I'll need to be sure I have a very fresh liver. Until then I am happy just to walk down the street to La Régalade and eat it there accompanied by a glass of Jurançon.