foie gras – food Chef Amaury at 33 West
Posted: January 20, 2014 Filed under: Chicago, food | Tags: chef amaury at 33 west, chicagoland, dining out, food, restaurant 26 CommentsHow to celebrate ? Call ahead to your favorite chef and ask them to do a foie gras. It’s not on the menu, but if you’re lucky….
Martinelli Jackass Hill Muscat Alexandria,
Start with a sweet white, it adds perfectly to the rich taste of the foie gras.
why not have the main course first ?
Foie gras, on a roasted lady apple with mushrooms and a heavenly sauce.
Next the big red which opened up wonderfully as we dined.
abadia-retuerta which really rose to the occassion
The salad…
baby greens, dried cranberries, goat cheese, candied nuts and a champagne vinaigrette
The soup…
cannellini bean, smoked bacon, onion mascarpone
For dessert, a cheese plate…
artisanal cheese plate
A wine infused fig, Amish blue cheese, Bellavitano with a wine rind, pistachios, local cheeses and a drizzle of caramel, organic honey, cranberry jam
Another great meal from Chef Amaury.
This is heavean…my fav…le foie gras, champignons et pomme roti…now what was that special sauce???
I think the chef’s sauces are guarded more closely than government secrets, but if you love foie gras as I do then I will share the best I ever had.
My wife and daughter and I were visiting my sister in Avignon. It was night and the stars shone clear as we sat near their pool on a fall night. My sister had gone to the market and picked up the food and now as we sipped champagne from a local vintner we enjoyed the foie gras on a thin slice of baguette, with a pinch of rock salt and a drizzle of home made fig jam. A sip of champagne, a bite – and the flavor of the liver, the salt, the bread and the jam …. very nice
It was heavenly.
yum indeed. My grandmaman used to make this as well as Tête à frommage…that is very popular here in Québec.
Looks delicious. Now I’m hungry. You sure dine well Bill. 🙂
This was quite a week – maybe the last hurrah as the merger begins to wind down. Next week, brown-rice and peanut butter 🙂
I am suddenly very hungry!
you know – the company always makes the meal.
What’s your favorite ?
The food was great, but the company was the best 🙂
agreed 🙂
i LOVE foie gras….
I first had it a two years ago when we visited my sister in Provence. Jan ( my wife ) and I had flew into Paris and took the train down to Avignon. It was late, we were weary. As we sat outside under the starry sky her dogs at our feet my sister brought out foie gras on a thinly sliced baggette with a sprinkle of salt from the camargue and a drizzle of homemade fig jam.
We sat under the stars, feasted, sipped champagne and chatted. I was a very good night and the best food I have known.
You know how to dine. I am so jealous,
Thanks Susan – I have had a chance to share some good meals. Don’t you think that good food and wine are always best shared ?
Jan, my wife is a very good cook but we mostly eat simple fare. When she is away I admit I am limited to juicing or whatever she left me in the freezer.
Still, that makes the dining out special.
What was fun here is that I don’t usually care for a sweet white wine, but with the foie gras, it was perfect.
I absolutely agree! It’s so much more fun when I’m with others.
During the week I cook all of our meals and it is usually simple healthy food, but on the weekends I can prepare more intricate meals.
We rarely eat out too, so when we go it is a treat.
I’ll have to remember the white wine with the foie gras and try it.
yes, the sweet white with the rich taste. We had a sparkling wine once and that was good too.
Sounds heavenly.
you make food, even food I don’t like, like mushrooms…sound better than sex. 😉
I suppose one has fore-play and the other fork-play 🙂
haha, clever!
do you realy not eat mushrooms ?
You know how to celebrate! 🙂
I’ll have to downsize the table soon, but not quite yet.
Did you ever notice that good food and drink is always better shared ?
Yes!! Always…
Wow decadent 🙂
a bit 🙂
Nothing wrong with that!