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Old 02-19-2017, 12:50 AM
terentii terentii is offline
Join Date: Mar 2012
Location: Moscow/Toronto
Posts: 14,738
Originally Posted by pulykamell View Post
Oh, man, I dunno. A nice goose foie gras is one of my gustatory pleasures. I don't have it very often, but, along with the chestnuts I mentioned before, the Hungarians were big on their goose liver (France and Hungary are the two largest foie gras producers in the world), and that's one delight I did develop a taste for. Just sublime.
On one cooking show, I saw a French chef make a dish with layered foie gras and grilled apple slices. If I ever make it back to Paris, that's a menu item I'm definitely going to try!