The foie gras at Le Mesturet was not only out of this world but it was wonderful sharing this time with you. I would have never discovered this restaurant without you.
Rosemary Kneipp
February 11th, 2014 at 8:28 am
It was fun! We went back with friends recently but they didn’t have any foie gras au sel. They posted their recipe on FB but it was more complicated than mine.
I’m really tempted to try this. I’ve made my own bacon before so I have a suitable container. I just can’t decide whether to do Didier’s workshop in Loches first or just go ahead and try it.
Rosemary Kneipp
February 11th, 2014 at 11:15 am
If you’ve never deveined foie gras, the workshop might be useful. It’s a bit like mayonnaise – once you’ve seen someone do it, it’s easy. Next time we make foie gras, I’m going to shoot a video of the deveining. If you can get one by Saturday, we’ll be happy to demonstrate.
[…] choose the Autumn Menu, starting with foie gras, followed by medallion of venison with chanterelle mushrooms and spaetzle (the hunting season has […]
Rosemary, I just came to this post via Susan’s post of this morning…
about your “foie gras” workshop you gave…
how can you be so cruel….
……………..
……………
………….
…………
……….
……..
……
….
as to make a poor man feel….
the need to eat something savoury before the magical hour of twelve!!
Both articles are marvelous and informative and….
make me feel inclined to ‘avago’ myself…
seeing as Maison Perrin is but a mile from here…
by winding road…
it is just over the hill we look at on the northside….
and we haven’t bought any foie gras this year.
We bought a small pot from the supermarché last year and I think it was ‘extended’ using grease!!
Maison Perrin do a wonderful, wonderful mouse of foie gras and the ‘triple’ cream from the La Borde creamery that is about 500 metres from us….
it is so delish that we daren’t have it in the house….
we do, however, go and buy a small pot of it if we have a pre-arranged meal set up!!
I’ll now go and take your class in de-veining!!
Have a wonderful Festive season…
Tim
Rosemary Kneipp
December 12th, 2014 at 9:38 pm
I haven’t read Susan’s post yet. I’m going over to Days on the Claise immediately! Do let me know how your deveining goes.
[…] This week, we made our Christmas foie gras with friends (7 of us) using a recipe where the foie gras is kept in salt for 17 hours and doesn’t require cooking. You can find the recipe here. […]
[…] I don’t want to think about what he’s doing to my eye so I try and make a list of all the different flowers in our garden in Blois. When I’ve finished, I imagine myself in front of our Renaissance fireplace with Jean Michel, drinking vouvray and eating foie gras. […]
The foie gras at Le Mesturet was not only out of this world but it was wonderful sharing this time with you. I would have never discovered this restaurant without you.
It was fun! We went back with friends recently but they didn’t have any foie gras au sel. They posted their recipe on FB but it was more complicated than mine.
It looks magical in the crepuscule light Rosemary. Beautifully photographed.
Hi Dianne, when I read your comment, I was a bit worried I’d messed up the photos! I was relieved to see that it was a mistake. LOL.
Oops! I meant the comment to be for your pic taken near Palais Royale. But the foie-gras looks delicious.
I’m really tempted to try this. I’ve made my own bacon before so I have a suitable container. I just can’t decide whether to do Didier’s workshop in Loches first or just go ahead and try it.
If you’ve never deveined foie gras, the workshop might be useful. It’s a bit like mayonnaise – once you’ve seen someone do it, it’s easy. Next time we make foie gras, I’m going to shoot a video of the deveining. If you can get one by Saturday, we’ll be happy to demonstrate.
Ah, Rosemary, your post makes my mouth water … I order foie gras every time I have a chance.
Delicious, isn’t it?
[…] choose the Autumn Menu, starting with foie gras, followed by medallion of venison with chanterelle mushrooms and spaetzle (the hunting season has […]
Rosemary, I just came to this post via Susan’s post of this morning…
about your “foie gras” workshop you gave…
how can you be so cruel….
……………..
……………
………….
…………
……….
……..
……
….
as to make a poor man feel….
the need to eat something savoury before the magical hour of twelve!!
Both articles are marvelous and informative and….
make me feel inclined to ‘avago’ myself…
seeing as Maison Perrin is but a mile from here…
by winding road…
it is just over the hill we look at on the northside….
and we haven’t bought any foie gras this year.
We bought a small pot from the supermarché last year and I think it was ‘extended’ using grease!!
Maison Perrin do a wonderful, wonderful mouse of foie gras and the ‘triple’ cream from the La Borde creamery that is about 500 metres from us….
it is so delish that we daren’t have it in the house….
we do, however, go and buy a small pot of it if we have a pre-arranged meal set up!!
I’ll now go and take your class in de-veining!!
Have a wonderful Festive season…
Tim
I haven’t read Susan’s post yet. I’m going over to Days on the Claise immediately! Do let me know how your deveining goes.
[…] This week, we made our Christmas foie gras with friends (7 of us) using a recipe where the foie gras is kept in salt for 17 hours and doesn’t require cooking. You can find the recipe here. […]
[…] I don’t want to think about what he’s doing to my eye so I try and make a list of all the different flowers in our garden in Blois. When I’ve finished, I imagine myself in front of our Renaissance fireplace with Jean Michel, drinking vouvray and eating foie gras. […]