'Frederik de Pue' on Serious Eats

Poached Goose Egg at Chef Frederik de Pue's Table in Washington DC

Chef Frederik de Pue only receives 12 goose eggs every two weeks that are up to his standards, and he only makes as many egg dishes as he has eggs (so, not too many). Egg lovers will love this one—poached and served on a bed of chanterelle and beech mushrooms with a few pieces of crisp, buttery grilled toast, the giant goose eggs coat the already buttery mushrooms in more savory richness. More

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