Word: gras
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...banks of the Garonne River, is one of the most beautiful cities in Europe; it's also one of the liveliest, and the best way to see it is through its panoply of specialized markets. On Wednesdays and Fridays there's a tiny farmers' market for foie gras and poultry. On Saturdays, it's booksellers, organic foods and a flea market; on Sundays, a huge traditional market for food, flowers, clothing and housewares...
More Americans are warming up to ice wine. Meant to accompany pungent cheeses, foie gras and desserts, ice wine derives its name not from its serving temperature (chilled) but from the unusual way the grapes are harvested and processed. They are picked and pressed while frozen solid, in the dead of winter. The result is a wine with an intense flavor--sweet, like Sauternes, but tangy. "I love these wines," says Andrea Immer, author of Great Tastes Made Simple. "They're a spark plug for the mouth." Ice wines originated in the 1790s when workers in the Franconian region...
...pools of this and no puddles of that," Pern says. "Nine out of 10 times fancy descriptions are just trying to cover up ordinary food." The only thing ordinary about Pern's pub is the language on the menu. The lunch card changes daily and might include pressed foie gras terrine with a gooseberry relish, carpaccio of beef with crackling and sour cream dressing, or just a comfort-food combo of home-baked bread and 15 British cheeses. The dinner fare gets a bit more sophisticated and includes warm salad of pigeon, crab with green herb mayonnaise, spiced pork belly...
...decadent chocolate mousse souffl? served with coconut sorbet?is not so much fusion food as French classics with a tropical twist. For his seared tuna, Salans eschews the obvious sweet-savory pairing, opting instead for a citrusy relish of young starfruit, cherry tomatoes and chive coulis. The foie gras, chopped with almonds, caraway seeds and quail, is wrapped in pastry and served in a pool of buttery-rich demi-glace infused with the Balinese staples of clove, cinnamon and vanilla. The only disappointment was an insipid melon soup...
...parched and petrified by over-zealous heat, and the beans make a dubious accompaniment, sitting forlornly in a thin gingery broth. The other starter, however, is sensibly composed—the slick fatty warmth of grilled duck sausage and bruschetta slathered with pâté de foie gras, pointedly countered by tart pickled grapes ($10), each constituent equally prominent and clearly articulated...