Paradou Foie Gras Tasting Menu

I LOVE foie gras so when I read about Paradou's foie gras menu I knew I had to try it. It changes every few weeks. This current menu ends on
Sept 30th. If you want to elevate your cholesterol then go to 8 Little West 12th Street in NYC's Meat Packing District.

From right to left (I was sharing this with "T" so we ordered all 5):

1 = $19 2 = $29 3 = $39 5 = 49
CARTE DES FOIE GRASFOIE "GRAVLAX"- Cured in sea salt, sugar cane with cognac, marjoram and spices. Served with candied fennel & red wine reduction

FOIE GRAS "BRULEE" - Fresh Hudson Valley Foie Gras sprinkled with brown sugar & blend of 9 spices, then brûléed. Served warm with Lillet-soaked raisins

FOIE GRAS en TORCHON - Cooked mi-cuit with california figs & orange zest at the center. Blanched in red wine & air dried overnight. Served with cherry tomato & fresh lavender confiture

TERRINE de FOIE GRAS - Marinated in port wine & cognac, accented with alea Hawaiian red salt. Served with onion & blueberry marmalade

FOIE GRAS FLANA - foie gras custard topped with red wine caramel. Served with pistachio dust & candied pumpkin seed

CHEF KFIR'S WINE PAIRING RECOMMENDATIONS

1 = $7 2 = $12 3 = $15 (we ordered the following 3 each)

MUSCAT, DOM. DE COYEUX 2004 - Sweet, fruity & light (Best paired with Foie “Gravlax” & Foie Gras Terrine)

SAUTERNES, CH. LAFON 2005 - A powerful wine. Aromas of honey, dried pineapple & nuts (Best paired with Foie Gras “Brûlé” & Foie “Gravlax”)

GEWURTZTRAMINER, DOM. WILLM 2007 - Flavorful & medium-bodied with enough acidic backbone to keep it balanced (Best paired with Foie Gras en Torchon)

My favorites were the Foie Gras en Torchon and Muscat.

The chef will have a brand new foie gras menu starting Oct 1 so we'll be back to try his new creations!