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.