Che is not a world, it is a precipice which separates the foie gras in jelly and the vegetable pie. On the one hand, the followers of an ancestral dish having eyes only for the liver of an animal, on the other the aficionados of vegetables who, for the most part, have excluded meat from their diet. Rarely has the opposition in this case been so fierce and diametrically opposed.
Contrary to several ecological municipalities in large cities (Lyon, Villeurbanne, Strasbourg, Grenoble, etc.) who have quite simply decided to ban it from their official receptions in the name of animal welfare, foie gras will more than ever take center stage. of the plate in many homes in France at the time of the end of the year celebrations. We don’t mess around with traditions. On the contrary, they are celebrated with a string by accompanying this tasty dish with small jelly cubes.
Goose or duck?
The opportunity to decide between the two palmipeds, the duck and the goose. Duck foie gras is the one that is mostly consumed: less expensive than its counterpart (you have to count at least 100 euros per kilo for a good), it is more marked in intensity with its rustic aromatic palette. We advise you to order it from Dupérier, in the southwest. Goose foie gras (you have to count at least 150 euros per kilo for a good), which reveals a pink color, is also rarer, more delicate and more subtle than its cousin. We advise you to order some from Schmitt farm, in Alsace. But from there to saying that there is a better one than the other between the duck and the goose, there is only one step which one will not take. It’s all a matter of taste and habit.
Speaking precisely of habit, it happens that the pâté in crust shakes up his at Lastre without apostrophe, in the 7e district of Paris. Next to their best-seller duck foie gras, Yohan Lastre – world champion in the specialty in 2012 – and Marion Sonier proposent almost every weekend a pie in a vegetable version (around 7 euros per slice). A concentrate vegetable of the season (carrot, turnip, leek, celery, artichoke …) which does not count only vegetarians among its addicts. One way to divert this piece of rascal bravery into well-being mode. A true profession of faith.
Our Christmas duels:
Are you an oyster or a lobster?
Are you a flavored salmon or tarama?
Are you champagne or Christmas beer?
Are you a chicken or a capon?
Are you dauphine or mashed sweet potato?
Are you an ice cream log or a cream log?
Are you Sauternes or Sake?
Are you candied chestnuts on energy balls?
Are you Saint Môret or Brillat-Savarin truffle?
Are you toast or blinis?
Are you fond of bottarga or pressed caviar?
Are you a panettone or a log?
Are you a papillote or a chocolate truffle?
Are you petits fours or babka?
Are you whiskey or limoncello?
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