Speaking Of Foie Gras…


I had to do it. Don’t start on about fattening geese (nobody complains about hitting a cow with a sledgehammer to make a burger), I had to run the shot of the world’s foofiest starter, as produced by The French. Yes, it’s lobster with foie grass and flowering thyme on a bed of lettuce.

Be still my beating heart. Actually, that’s a distinct possibility after a few of these.

7 comments on “Speaking Of Foie Gras…”

  1. Steve says:

    I’ll take the lobster and the thyme. You can keep the foie grass. And the lettuce.

  2. I.A.M. says:

    See, this is why this site is cool: Steve, I’m happy with the lettuce, and I’ll at least try the fois gras as the stuff I’ve had thus far has typically been pretty dry.

    Wasn’t there some sort of insane sauce on this as well? You know: 24-carat gold leaf or something?

  3. Helen Martin says:

    At least that is nice lettuce with some flavour and texture and the thyme flowers are a nice touch but in general the presentation is a bit cluttered, not at all the minimalist appearance one would expect Admin to choose.

  4. Mike Carrington says:

    On the subject of death by food, may I offer this as a plat de jour….


  5. admin says:

    Thank you for that, Mike – it made me feel physically ill.

  6. Helen Martin says:

    Yes, the phrase “pig meat” will never be the same. Daniel Radcliff has apparently been introduced to maple syrup and says he could “willingly free base” it. It is a delightful syrup, yes, but not in those quantities.

  7. Mike Carrington says:

    My work here is done….

Comments are closed.