When it became increasingly apparent that the forces determined to outlaw the sale of the fantastically decadent "fatted liver of the goose," otherwise known as foie gras, were going to be successful, we made a series of reservations for as many meals as we could afford (and digest) in the months leading up to the fateful date: July 1, 2012.
The impending legislation did have some unanticipated benefits. Chefs were up in arms and madly preparing their best versions of this delicacy in countless special menus. There were dishes of seared foie, chilled torchons and country patés. The precious lobes had been grilled, seared, baked, frozen, flaked and liquified. These months we spent eating before the spectre of the long arm of the law and it’s restrictions on commerce, were a whirlwind of foie, in a cornucopia of flavors, textures and presentations.
|Foie, truffles, and some other delicacy |
(who notices after the foie?)
Of our many excursions (or as one waiter called them Sa-FOIE-ris), the one at which we almost cried uncle was one of the early outings. When one is looking to experience a true French delicacy, one has to head to the French,, and Chef Roland Passot was accommodating. He was more than accommodating, he just about buried us in foie.
|The piece de resistance|
The portions were massive compared to other fine dining establishments, but I can’t say we were sorry. Looking back, I’m delighted Chef Passot indulged our cravings so thoroughly. With no immediate foie on my horizon, I can at least, remember that night of bliss.
Chef Passot skills are legendary for a reason. Check it out for yourself, make a lasting memory of your own.
2316 Polk Street
San Francisco, CA 94109