3.01.2009

Foie Gras Eclairs, Anyone?

Here's another article that I saw in The New York Times over the holidays and am just now getting around to posting! Fancy food shop Fauchon, makers of some of the world's most unusual éclairs, introduced a new flavor just in time for Christmas last December. Foie gras. Yep, that's right, goose liver, a goose liver éclair covered with hazelnut frosting! Gross! I'm sorry, but this sounds disgusting. On the other hand, I've never eaten foie gras or liver, so I have no idea how it tastes and will admit that I'm basing this opinion on virtually nothing. An expert pastry chef, in this case Fauchon's Christoph Adam, and an unhealthy dose of sugar can probably make anything taste good, probably. If you prefer a little less meat with your frosting, Fauchon has other savory éclairs to choose from, like those stuffed with peas, mushrooms, or curry. Of course, for the less adventurous, there are the sweeter and more traditional chocolate and fruit-filled varieties. To find a Fauchon store near you, click here, and you can check out the New York Times story right here. Quick, do it before the Times and all other newspaper cease to exist.

*On a side note, I love the Mitchell Feinberg photo (above) that appeared in the Times. It makes up for the nauseous feeling I had after reading the text!

photo courtesy of Claire Meneely

6 comments:

Cynthia said...

I never saw this story, but wow. That's a lot of foie gras. I've had it before, but only in small doses because it's very rich and buttery -- you really only need a little bit at a time. I'd have to share one of these with 3 other people!

dessert girl said...

Now I'm even more grossed out! :-)

Y said...

Great photos! I have to admit, the foie gras eclair sounds like something I would try.. maybe with a friend or 3 :P

Jude said...

I'm kind of interested in it. Not so sure about foie in desserts, but i can eat it all the time in savory dishes if I could afford it :)

Marti said...

Foie gras has the consistency of butter and the flavor of strong chicken livers. So you are eating chicken liver flavored butter, if that tells you anything.

If you do try it, make sure that you eat it as the restaurant serves it: usually with some fruit (I had grilled quince) or some type of cracker or bread.

But if you just pick it up and eat a mouthful of it, you'll be overwhelmed and grossed out. Just try a little and stop yourself.

You can always come back to it later if you desire. But if you eat too much, you could get overwhelmed and never want to try it again.

Which considering how fatty and cholesterol-laden it is, isn't such a bad thing.

dessert girl said...

Thanks for the info, Marti! I still won't be trying it . . . unless someone invents veggie foie gras! :-)

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