In spite of the controversy surrounding foie gras, (it was banned in Chicago from 2006 to 2008), there is no arguing the taste of this French delicacy. Directly translated as "fat liver," it's made from the liver of a duck or goose that has been specially fattened, typically through force feeding with corn.
You've probably seen it as an add-on to your steak at Meat Market or Prime One Twelve. Some restaurants serve this luscious luxury as a mousse, parfait or pate, all traditionally baked or steamed to get that buttery rich flavor and consistency.
Ever had salt-cured foie gras? It's similar salmon/gravlax. Valerie Poirot, chef and owner of Le Cafe Pop in Coconut Grove, brings this novel dish from Bordeaux to the little bistro she now runs with her husband, Gil, on this side of the Atlantic. The preparation is simple; fresh foie gras is covered in her signature spices, covered in sea salt, and then "cooked" for 8 hours or so. The result is nothing short of sublime.
A very gracious Valerie placed a plate of her homemade duck foie gras pate ($15/$24) in front of us. The velvety smooth slivers of peppery and buttery liver came with an onion compote and the thin slices simply melted onto the toasted country bread served alongside it. After the first bite we opted to use the fork and eat it straight....C'est magnifique!
Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.