Thanks for your reply. I have been meaning to try Seasons. It sounds very delicious. BTW, I had my first 1997 foie gras allotment at Park Avenue Cafe....exceptional. Again thanks, LAJazzBaby >Lots of restaurants feature foie gras either as a terrine, sauteed with some >tart or fruity sauce, or as component of the main course. I love fresh >sauteed foie gras and have had some really good concoctions at two >restaurants >in your neighborhood. It is frequently on the menu at The Dining Room at the > >Ritz and at Seasons at the Four Seasons. The last offering I tried at the >Ritz was perfectly cooked but pretty bland though. Fortunately the menu >changes frequently. Seasons is usually more adventurous/interesting in the >saucing/pairing of foie gras. Any of the French inspired fancier restaurants > >should have decent foie gras dishes. A bit north of you but Ambria has had >it >on the menu at least the last time I was there. The absolutely best version >I >ever ate (and I've eaten far more than my fair share!) wasn't in Chicago but >at Lespinasse in NYC. I couldn't begin to duplicate it at home but I have >had >some success making my own variations. It is best when served with something >tart to offset the richness of the liver. > >Kate > > >
Chicago, IL