1/3
1 Year of Service
Never thought I'd like the stuff, but when I was going through recruiting out of college several of the firms liked to have the lunches at a place that did wild game in addition to the normal steaks, etc. In the same way TexMex places put out chips and salsa or Italian places put out bread and olive oil, this place put out foie. Tried it and decided I really enjoyed it.It became a favorite place for me to take clients and recruits after graduation - sadly, it closed down shortly after I transferred to another city, and wasn't there anymore when I came back. I don't do it often now, but will get it about once a year around my birthday.
And I'll always take duck a l'orange, or any crispy, savory duck. A favorite is a version done in Thai red curry - it's crispy before it's placed in the curry for serving.![]()
I'm from the region where foie gras is originally made, so i really like it but yeah i feel bad for how they do it.