goose love
Our management team went out for a celebration dinner last night at Joel in Buckhead. The first course of our five course meal was Foie gras coupled with a chilled German reisling wine. It was delicious.
The technique of gavage is not very appealing, but the result is like nothing I've ever eaten before. It doesn't have the pungent flavor usually associated with organ meats. I was mild and creamy and was served with a pear chutney. You spread it on toast. I'm still salivating just thinking about it.
French cuisine is so tasty. I just wish it wasn't so expensive.