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Article: Foie gras debate evokes passionate discussions.
- Article from:
- Connecticut Post
- Article date:
- February 21, 2007
CopyrightCOPYRIGHT 2007 Connecticut Post. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Edward J. Crowder
Feb. 21--Chef/owner Etienne Menozzi of Saint Tropez Bistro Francais in Fairfield makes it look easy. A few moments on a hot pan, a deft flip and -- voila! -- perfectly seared duck foie gras. All that's left is to drizzle on a tarragon-port wine reduction sauce and add a tomato garnish. OK. Nothing's that simple in French cuisine, and foie gras is getting, well, complicated -- and not just because it takes a pro like Menozzi to keep it from melting like butter in the pan.
Although foie gras is available by request at Saint Tropez, this famous delicacy is no longer on the menu. "The customers got mad because we used to ...