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Tiffany Lauren Q.
Location: New York
Blog Posts: 17
Member Since: 10/2/2007
Favorite Cuisine:
i try not to play favorites
Recent Eats
Jun 30th
Jun 21st
Jun 20th
Jun 15th
Jun 14th
Death by Foie Gras
I love foie gras. My first experience with this melt-in-your-mouth decadent dish was at my cousin's birthday at Gramercy Tavern during my freshman year at college. Being my first time, it was the most unforgettable bite of my life. You know what they say, you never forget your first time.
Since then, I've had countless encounters with foie gras. I know that I love seared foie gras more than terrine and that I love to eat, nay, devour it straight, even though I really should have it with bread, or french toast as some restaurants like to serve it.
In my four years in this city, I have never seen a foie gras offering as extensive as that offered at L'atelier de Joel Robuchon. My friend, Gian, and I were fortunate enough to score seats at the bar where we could watch the chefs create their works of art right before our very eyes.
I'm not going to lie. Every dish that we ordered came out as culinary perfection. From the plating to the actual taste of the food, it was a very well prepared meal that, in my own personal (and very humble) opinion, could rival Chef Thomas Keller's.
In an effort to keep the review short and sweet, I'm going to cut straight to the chase and say what my favorite dish was. Hands down, the foie gras ravioli was the winner. The ravioli itself was rich and savory. It had the perfect combination of consistency and flavor. It was paired with a clear chicken broth that had hints of mint, cilantro, sea salt, and a drop of whipped cream that the chef presented by the bar. It was light and soothing and helped to balance out the ravioli to keep it from being too overpowering. And that balance made the dish pure, unadulterated genius and heaven all in one bowl. As soon as Gian and I popped the ravioli in our mouths, words failed us.
The runners-up for me were the seared scallops in seaweed butter and the caramelized eel layered with foie gras. For Gian, it was definitely the quail stuffed with foie gras, potato puree, and summer truffle.
I definitely wouldn't mind returning to dine (and die by foie gras) another day.
L'Atelier de Joel Robuchon
57 E. 57th St. (bet. Madison & Park Ave.)
New York, 10022
Tel: (212)350-6658
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3 Comments
wow, you really went all out with the pics! very niiice. i agreey - i like seared foie gras a lot better, although the calorie count scares me sometimes.
My goodness, I am so hungry right now. Great post and wonderful pictures! I've been lucky enough to try check out Robuchon in both Paris and New York...which were both really great experiences, but I have heard that the one in Macau is the best because being the new Vegas, people there are willing to pay top dollar for the best of the best raw ingredients!
Really appreciate the pics as well. I was lucky enough to live across the street from a chef and my first exposure was a rich sauce of foie gras and oyster mushrooms over KOBE! Life, and probably my heart, haven't been the same since!