Last night at an undisclosed location in the Inland Northwest, I ate the best foie gras of my life.
For the sake of accuracy I should note I’m not sure I’ve ever eaten foie gras in any noticeable quanity before, but for a lead sentence I prefer hyperbole to accurancy nine times out of ten.
This confession allowed, it was stunning. Hand-carried in from France for a private dinner last night, the foie gras was served with toasted baguette, fig-orange preserves, and a glass of Sauternes. The Sauternes is the classic sweet white wine paired with the decadent fat of a fine foie gras. Last night’s slice fit the definition of fine, and it didn’t hurt to be eating it in a room with actual Louie the XIV furniture.
There have been several times recently I’ve felt more sophisticated than I have any legitimate right to feel; last night was one of them. Still, I’m conflicted. Is foie gras one of the highest pinacles of haute cuisine or is it obscene given that the traditional method of preparation requires the duck or goose about to donate its liver is confined and force-fed for several months before slaughter? I have yet to decide, but I’d be curious to hear your input. Where do you come down on the grand question of foie gras?
