Foie-gras sentence example

foie-gras
  • Only one dish didn't work - a tranche of seared foie gras which lacked texture.

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  • X Y Z A " Ah, but Cristina doesn't eat foie gras!

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  • Let's hope that these future chefs refuse to serve foie gras once they have learned how it is produced.

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  • The three course lunch dishes vary from roast red leg partridge to pan fried foie gras.

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  • This was quite the best foie gras I think I've ever had.

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  • Top each tenderloin with 60g of foie gras mousse, then with a slice of foie gras mousse, then with a slice of foie gras, and finally with sliced truffle.

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  • Fixed-price, six-course " tasting " menu changes daily; sample roulade of duck foie gras and ham hock with pickled red cabbage.

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  • Gourmet food store offers fresh pate de foie gras, goose foie gras.

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  • One of the special dishes of the day last spring was roast guinea fowl on bed of spinach with a topping of foie gras.

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  • My foie gras and chicken liver parfait to start however was a fluffy as a cloud.

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  • The Reverend Sydney Smith defined his idea of heaven as ` ` eating pate de foie gras to the sound of trumpets ' ' .

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  • My course was foie GRAS terrine, which was rich and decadent.

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  • A stinginess with ingredients also marked a rough-textured duck terrine with a tiny nugget of foie gras at its core.

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  • Service and food are first-rate, with both the foie gras and steak tartare prepared to perfection.

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  • My course was foie gras terrine, which was rich and decadent.

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  • Choosing from the A la Carte section I started with the Quail with a vinaigrette salad and foie gras at 85 francs.

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  • Southwestern French cuisine features foie gras and porcini (a type of mushroom).

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  • Cassoulet and pate de foie gras hail from this area.

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  • Spread the pâté de foie gras evenly over the exterior of the meat, including both ends.

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  • Babbo has an extensive wine list and lively bar and features homemade pasta, foie gras ravioli, whole grilled branzino with radicchio and pancetta, and an impressive grilled rib eye for two.

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  • Appetizer highlights include butter poached kona lobster and the signature soup and sandwich--chilled tomato soup with a grilled mozzarella, foie gras and kalua pig sandwich.

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  • Poached eggs are paired with champignons mushrooms and a foie gras sauce, salmon comes served house-cured with a fennel and onion salad.

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