I prefer fresh fois gras from Hudson Valley Foie Gras in upstate New York. In Seattle, their foie gras is available from several sources including Select Gourmet foot For a local product, there is a farm in Sumner that is raising ducks for foie gras (I think the name of the farm is Pleasant View Farms). I think Select Gourmet Foods carry this also if you prefer.

As with all recipes, you never know if you can do it until you try. I don’t think that working with foie gras is particularly difficult. However it is very important to know how hot your oven is and to follow the recipe instructions regarding temperatures. The most common mistake I see in making a terrine of foie gras is overcooking. Good Luck!

Vive la France

Hi Iconoclast;

Our menus at Le Pichet and Cafe Presse have always featured both French and English descriptions of each dish since our very first day of business. I would be happy to point them out to you on your next visit. My blog and the websites for both restaurants have also always been in English.

Regarding the use of plastic wrap for lining terrines: It is my understanding that plastic heated at very low temperatures to no more than 140 degrees F has no negative health impact. If there is any impact on taste, I have not detected it. This is the same method used by the top charcutiers in France.

I am sorry that you are put off by “Franco-Centric Style” at Le Pichet. I would be happy to have your feedback as to an esthetic orientation that makes more sense for a French restaurant.

If you visit Cafe Presse or Le Pichet, you will see that most of our waitstaff don’t speak French, so are unlikely to be critical of our guest’s pronunciation. I also think you will discover that, far from being about snobbishness, Le Pichet and Cafe Presse have always been about celebrating the simple conviviality of the table and of gather together around good food and wine.

It is true that I have an unabashed passion for France, French food and wine. It is my hope that this passion translates to a memorable dining experience for my guests.

Best Regards

P.S. You make lovely food in general and do great chef demos, but Reality Check, Mr. Drohman: This is America, where few people have had high school French, and while many who love “gourmet” food have learned basics like chevre, foie gras, poulet, etc., many still struggle even with those words, and trying to order by title makes most of your customers feel like Ugly Americans (one can imagine the waitstaff laughing, “listen to how they say _____ ! fill-in-the-blank). Some might even be put off by the perceived pretentiousness of your Franco-centric style (and I don’t mean the food).

MUST you use only the French on your websites, in your blog, on your menus? Couldn’t you at least give everything in both French AND English so people can say it whichever way is comfortable? And read without guessing what you mean?