One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end.
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Before we begin the feature presentation here, we'd like to introduce the author of this post. Deb Perelman, whose work you may already know from Smitten Kitchen, will be joining us weekly to write about current trends in the food world. Say hi in the comments. And now, on with the show. —The Serious Eats Team Ratatouille, Babette's Feast, Chocolat and now No Reservations. Sense a theme? French cooking, French feasts, French chocolate, French restaurants—if an alien landed in the Twin Cinemas in your town, it would think we ate nothing but crepes, bonbons, and rustic Provençal fare. A raging Francophile myself, I'd be the last to complain, and yet in my own kitchen pot-au-feus and consommés are constantly pushed...