Foie Gras for Dessert? Yes, at Chicago's Grocery Bistro
Andre Christopher, chef of Chicago’s new Grocery Bistro, is a man of many contradictions—a recent vegetarian convert who serves and cooks meat, and a guy who serves dinner for dessert and dessert for dinner.
And, though it’s intended as a savory appetizer, his latest creation—a seared molten lobe of foie gras coated with bits of Heath candy bar, swimming in Venezuelan chocolate and strawberry compote—would be just as good at the end of the meal.
I’ve met many a chef who has joked that you can serve foie gras, much like bacon, with pretty much anything and it’ll taste good. And as one who’s recently had a chocolate foie milkshake and crispy pork in foie gravy, I’d say that assessment is actually true. But this particular dish was definitely the clincher.
The Grocery Bistro
804 West Washington Boulevard, Chicago IL 60607 (map)
312-850-9291
www.thegrocerybistro.com
About the author: Michael Nagrant writes for Serious Eats from Chicago, where he also publishes Hungry magazine. Michael never met an organ meat he didn't like. He hopes to meet many more.
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9 Comments:
I had foie gras profiteroles at Le Pigeon in Portland. It was decadent and delicious. Tailor in NYC also has a foie gras peanut butter chocolate dish I believe, although I haven't tried it. My mom had a foie gras tarte tatin appetizer in Montreal she said was phenomenal.
simon at 11:32AM on 06/11/09
Where did you have the chocolate foie gras milkshake - also at Grocery?
DanaMcCauley at 12:17PM on 06/11/09
crush in seattle serves seared foie with huckleberry compote over a waffle as an appetizer but tons of people order it for dessert. also made foie macarons for them.
dmarina at 12:20PM on 06/11/09
also we started stuffing doughnuts with foie. it started as a treat for the line cooks and then VIPs were getting them. yum!
dmarina at 12:24PM on 06/11/09
Hm. I'm not opposed to serving foie gras for dessert, but this sounds like the flavor of the foie might be overwhelmed by all the sugar...Heath Bar, chocolate and strawberry compote? Of course, I'd have to try to actually make a decision about that.
Junie at 10:55AM on 06/12/09
foie gras, blackberries, and brie. num... =)
akk328 at 12:59PM on 06/15/09
Unless this is truly humanely raised foie gras, the fact that a former vegetarian is now serving one of the most despicably raised foods is one of the saddest things I've heard in a long time. Enjoy your dessert knowing your eating the diseased liver of a force fed bird. Disgusting and just unnecessary.
jordanlitwin at 4:03PM on 06/15/09
@jordanlitwin - you are grossly misinformed.
simon at 12:00PM on 06/16/09
Grossly misinformed?!?!?! Where are you gettting your information? jordanlitwin is 100% correct. The only alternative production to gavage (force-feeding) is by slaughtering just prior to winter migration when the goose's liver is naturally larger. Unfortunately, the vast majority of producers do not use this method due to the lower quality of the liver. The entire US should follow suit of California's Legislature and ban the sale and production of foie gras.
I'm disgusted that a former vegetarian would even consider serving foie gras. Shame on Andre Christopher.
courtney0179 at 12:39AM on 06/22/09