Friday, January 4, 2013

Foie gras for the new year

My husband cooked up a special new year's eve meal with foie gras.

the chef at work

foie gras poêlé


As you know, duck is one of the major produce in the south of France, and foie gras de canard (duck foie gras) is a specialty. There is also foie gras from the goose but the duck one is more common.



foie gras poêlé with some risotto paired with dry white wine


Foie gras usually goes well with sweet wine, but we paired it with some dry white wine from the region famous for truffles. I liked this wine very much. According to some wine expert i know, you'll know if a wine is really good if it passes through the throat really smoothly and when all the flavors linger in your taste buds even after you've swallowed it.

Personally, I like any wine that is smooth on the throat and is not too bitter or too old. Old wine tends to have these sediments that gather at the bottom of the glass, which i really don't like.



melts in your mouth, like M&M's :)

And you know foie gras is really good and really fresh if it just melts in your mouth like butter. I like it like this, but not in huge servings.

And since he knows these are my favorites, we had this for dessert:


strawberry tart


The next day, we still had some leftover foie gras from last night. we didn't want to waste it, so we had it for lunch again.


foie gras poêlé again with some beets, mache and rocket salad

bet you wanna have a bite! :)


This time with some salad on the side.

And we had some dessert too.


a box of chocolates with special holiday packaging



I just love these Christmasy packaging on chocolates during the holidays.

Bonne annee!

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