La Folie: Full-Tilt Farewell to Foie Gras

Apr 24, 2012 at 12am


Seared Hudson Valley Foie Gras by La Folie

On July 1st, 2012, the controversial foie gras ban goes into effect. For San Francisco restaurants like Michelin-rated La Folie in Nob Hill, this countdown means a no-holds-barred foie gras fest, which my boyfriend and I decided to investigate. Our verdict: gastronomical paradise.

I could – as many have – boast how intimate the establishment is, or how polished the waitstaff proved to be. I could even attest to the surprisingly large portions (thank goodness I opted for the four-course, not the five), or the multiplicity of amuse bouches. But today I would like to draw your attention to the simplicity of one solitary, mouthwatering dish: the poached apple crowned with foie gras.

This heavenly creation is dinner and dessert combined. The foie gras is lightly seared, its savory, buttery juices intermingling with the sweet, spice-poached apple beneath. Maple syrup dots the plate and an apple consommé is drizzled as the final touch. Recommendation: Eat this slowly and in small bites. Delight in the sensation of these incredible flavors combining in your mouth. 

Now is the time to enjoy your food, to rejoice that – through mere taste alone – you may have such an experience. Celebrate your exposure to the wide world of foie gras before this luxury item hits the black market.