Foie gras Je t’aime

The issue of foie gras as food is divisive. But in Montreal, foie gras is probably in their drinking water too. It is on every menu of practically every restaurant in every variation that can be conceived. Seared foie gras, foie gras pate, foie gras poutine, foie gras melted on top of waffles, foie gras burger.

At Au Pied de Cochon (side note: the previous employer of Hugue Dufour, an LIC culinary pioneer and owner of critically-acclaimed M.Wells restaurants), foie gras receives its own section on the menu and makes a disruptive appearance on all other dishes as well. Here, foie gras is not a mere ingredient; it’s elevated to a religion. Anthony Bourdain covered this circus of meat with much glee.

We ordered a tart… filled with foie gras

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We had “duck in a can”… with large slabs of foie gras wrapped inside a tender, rare duck breast, like, a clown car


There was a Pied de cochon (pig foot)… of course, with nuggets of foie gras stirred within its gravy

By the end of the meal, we contemplated vegetarianism for at least 2 hours.


As if that wasn’t enough foie for a lifetime, back in NY that very week, a trip to Le Bernardin, the golden standard for seafood (French inspired), necessitated an order of their tuna masterpiece: Layers of thinly pounded Yellowfin Tuna; Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil.

Incredible? Incredible!

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If any other foie gras dishes come this way, I can’t. I really can’t. But I will.


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