Foie Gras

I remember the the first time I had foie gras. I had read a few descriptions of its flavor and consistency but really had no idea what was in store.

I was at Stan Frankenthaler's original Salamander restaurant in Cambridge, MA. The foie gras was on the appetizer menu and was seared and paired with sweetbreads, on a cherry tart with a sauce that I believe was a balsamic reduction.

I think WOW is the first word needed when describing foie gras although no description could ever prepare you for that first bite. It's richness is unparalleled and deceiving as it just melts in your mouth.

The level of flavor is on par with Kobe beef and the consistency is like butter, truly melting in your mouth like God's gift to the gourmand pallete.

The sweetbreads were a perfect compliment and one of the few things that could even compare to foie gras. The cherries and balsamic created a perfect dynamic with the meats and seemed to cleanse the palette after each bite ensuring that every one was as good as the first!

Stan Dancewicz

copyright 2008 Mass Restaurant Review