Basking under a goose fat halo. Everything is closed for 3 days here in Budapest.
Almost the same meal I had in a restaurant last week, but this is exactly how I want it.
Killjoy here. Don't need a specific date to enjoy anything. Hungarian sparkling wine made in the traditional way, méthode champenoise, with only native grape Furmint.
All four must be obtained, for if one falls the rest collapses with it. (foie just before cooking)
Hungary is the biggest producer of foie gras in the world. 60% is exported to France (and France alone has 70% of foie gras consumers worldwide). Buying fresh goose, its offal, foie gras or things like cavivar from a market stall is quite a normal thing here. Elsewhere they top a steak with a fried egg, in Hungary it's foie gras.
Poultry specialist at the market where I got mine.
