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the cube

guru

By guru
in Eastern Canada: Dining

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guru

guru

Posted
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Posted

Yes LESLEY, we now have a producer of goose foie gras Near Quebec. It is produced from sept. to dec. and sells for about 110$ the kg. I have not yet tried it but the goose itself is great. I bought one last year for my xmas dinner and the texture was incredible. I ordered one with the liver this year. You can get that from GIBIER CANABEC. :smile:

riboflavinjoe

riboflavinjoe

Posted
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Hey Leslie,

well, the waiter said ... the waiter said that the goose foie gras is a new product in quebec, made right here, and so we all ordered the goose foie gars. so, as far as i know, what i ate was goose foie gras. and yes, it was served hot.

as for savannah vs. cube: well, im not sure which i like most. it seemed my meal at savannah was more relaxed, easygoing, and leisurely. perhaps it is because the people i was with were in less of a hurry, and we sat there from 7 till 1030, whereas at cube, i was there from 700-830. i think i was a bigger fan of cube for the actual execution of the food. the foie gras was one of my favorite dishes ive had this year, and the menu looked a little more adventurous. the foie gras at savannah was over cooked, and almost tasted meaty. i would say i enjoyed them both equally, but on different levels.

"Bells will ring, ting-a-ling-a-ling, ting.... the bell... bing... 'moray" -John Daker

riboflavinjoe

riboflavinjoe

Posted
Posted

guru, what happened last night? ill be going home tomorrow morning, if you have a bit of spare time tonight... ribo.

"Bells will ring, ting-a-ling-a-ling, ting.... the bell... bing... 'moray" -John Daker

Lesley C

Lesley C

Posted
Posted

I know of the goose, but I didn't know there was any foie gras being produced.

Jesus, hot goose foie gras...now there's an idea for an article. Some people have told me in France that searing goose foie gras really ruins its delicate flavour. Guru, are you going to have a go at goose foie gras?

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guru

guru

Posted
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Posted

I agree with you that when you serve hot goose foie gras it becomes no different than duck fg. The texture does not hold well. I wonder why. The best way i've had it was "au torchon" and i will make one near xmas(to be sure to sell it).Quince will probably be its partner.

Lesley C

Lesley C

Posted
Posted

Are you paying a lot more for the goose foie gras? The colour can be dull, but I remember goose foie gras in France as having a creamier texture than the duck.

Looking forward to your Foie Gras d'oie au torchon et sa petite compote de coings. :smile:

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