Word: foie
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...posh Four Seasons restaurant. One of France's premier chefs (helas, un homme), Paul Bocuse, whose Lyons restaurant bears his name as well as the Guide Michelin's esteemed three stars, flew over the day before the banquet burdened with such Gallic specialties as pate de foie gras, truffles, Mediterranean bass and goat cheese. Among the guests: Playwright Lillian Hellman, Couturiere Pauline Trigere, Journalist Sally Quinn, Author Marya Mannes, New York Times Op-Ed Page Editor Charlotte Curtis, Sculptor Louise Nevelson, Former New York City Consumer Affairs Commissioner Bess Myerson, and Boston-based Gastronome Julia Child. Sipping...
...awesome proportions and exquisite quality. TIME's Steven Englund recently sampled a luncheon that was spiced with Bocuse's commentary. It began with sausage in a brioche ("You really have to eat sausage when you come to Lyon") and continued with pâté de foie gras that had been made the same morning. Next came the shrimp soup ("Escoffier would have been horrified at how simple it is. Just some shrimp, white wine, heavy cream, butter, a few shallots"). The fourth course was wild duck in green pepper sauce ("If you come in December...
...novel of ideas often suffers a fate similar to that of the goose destined for pâté de foie gras. Both are force-fed; both die sluggishly for the sake of a few rich morsels. Michel Tournier's The Ogre is engorged with ideas, which is one reason why it waddled off with France's 1970 Prix Goncourt. With unanimous praise from the critics ("The most important book to come out in France since Proust," said Janet Planner), the novel became a bestseller. It is not too difficult to see why. Its setting is World...
...Valk is a plebeian with little formal education. But he reads a lot, looks hard at the world and thinks fast. He also has a blonde French wife who provides Gallic insight and underdone foie de veau, modifying her husband's tendency toward Dutch stolidity. In short, Van der Valk is the perfect medium through which Freeling, himself a multilingual, self-educated, cultural nomad, can express his own sharp-eyed perceptions of life. While getting on with the crime, readers are treated to idioms in several languages and quotes from the likes of Horace and Kipling. They are also...
...menu for the main banquet was up to the occasion: quail eggs stuffed with caviar (the only Iranian dish on the menu); a mousse of crayfish tails in Nantua sauce; stuffed rack of roast lamb and, as a main course, a traditional medieval dish: roast peacock stuffed with foie gras. For dessert there was a ring of figs with raspberries in the center, champagne sherbet and mocha coffee. There was also a 33-kg. cake to mark Farah's 33rd birthday, which was last week...