View allAll Photos Tagged foiegras
'La Pile d'Assiettes' in Soulac-sur-Mer near the mouth of the Gironde.
Unfortunately, this restaurant with its friendly, hard-working garçon and excellent foie gras entier d'oie no longer exists.
Aquitaine, France 07.07.2008
'La Pile d'Assiettes' in Soulac-sur-Mer nahe der Mündung der Gironde
Leider existiert dieses Restaurant mit seinem freundlichen, hart arbeitenden Garçon und der ausgezeichneten Foie gras entier d'oie nicht mehr.
Aquitanien, Frankreich 07.07.2008
For this theme, we challenged the chefs at the Lab to fake their very best.
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Created for the Smile on Saturday theme, FAKE FOOD.
Shopping in the Rue Mouffetard (5e)
Paris, France 09.07.2021
Biogemüse und Foie Gras
Einkauf in der Rue Mouffetard (5e)
Paris, Frankreich 09.07.2021
ho scoperto che quì in Sardegna è prioibito consumare il foie gras: penso che resterò quì per sempre 😄 !
The highlight of last weekend's trip to Las Vegas was in this little cup, served at Raku Grill, a wonderful Japanese pub restaurant about 15 min. off the strip.
Some of you who have watched my stream for at least a year might remember several of my postings of chawan mushi, a savory egg custard dish that is usually served with different ingredients, usually shiitake mushroom, seafood, and various vegetables. This one, however, is made with glorious foie gras (fatty goose/duck liver). Rich, earthy, and sublime.
If you love Japanese food (or any food for that matter) and have plans to visit Las Vegas, I urge you to give this place a try. You may even run into famous chefs and lots of food industry professionals, who apparently love to dine here.
Lightly seared foie gras served with caramelized Maui onions, ripe mango and rich unagi glaze drizzle.
The foie gras was cooked perfectly but the dish was overwhelming. It was sloppily plated and drowning in too much sauce.
French restaurant called the Moulin Neuf .
Potatoes with Filet mignon and foie gras on top , with a mushroom sauce .
And a glass of chilled Rose wine .
This image is featured in huffington post.
www.huffingtonpost.com/e-nina-rothe/the-chef-the-designer...
Built in a former gristmill of the XVIII century, the hotel opened its doors in April 2007. Blend of tradition (red brick walls, exposed beams tinted with white) and modernity (leather headboards caramel colour, bowl design), the hotel attracts quickly the discerning travellers in search of authenticity, who came to taste the great vintages of the region.
Niché au coeur même du pittoresque village de Chablis, cet hôtel de charme construit dans un ancien moulin à grain du 18ème siècle est l'endroit idéal pour profiter de l'art de vivre en Bourgogne, ainsi qu’une étape incontournable du tourisme viticole.
Michel et Gwénaël Laroche, dans un mélange d'architecture traditionnelle et de design contemporain, ont imaginé ce lieu, intime, exclusif et protégé. Il invite au rêve, à la relaxation et à la découverte de la Bourgogne et de Chablis, un village authentique, de son vignoble et de ses grands vins.
Vieux Moulin
18, rue des Moulins
89800 Chablis
France
T. : +33.(0)3.86.42.47.30
F. : +33.(0)3.86.42.84.44
vieuxmoulin@larochewines.com
Mole Yellow House Cheese pork shoulder, guajillo crème, piquillo, Yellow House Cheese manchego, green onion
No visit to NY is complete without a stop at to Zabar's, the famous food emporium on Broadway.
Aucune balade a NY n'est finie avant de visiter le fameux traiteur, Zabar's.
It's been awhile...Let's enjoy a good dinner and have a wonderful time。
Sonoma Artisan Foie Gras - The pan seared Foie Gras with the sauce (cranberry sauce? I forgot) and it tasted good。I preferred a small bite of toast or cracker rather than the artisan bread。Just my personal preference...=)
When is a dish too indulgent?
I'll answer that question right after I sink my teeth into this over-the-top breakfast sandwich prepared with seared foie gras, bacon, cheddar, and a fried egg using a cinnamon bun as the roll. And there's breakfast sausage doused in maple syrup as well 😳
This creation is an homage to the cabane à sucre (sugar shack) season, from the constantly delicious seeking minds at the restaurant Mile End, available there for a week starting this Monday.
Richelieu is the type of French pâté en croûte that has truffle and foie gras in it. Yummy !
Originally, I thought I might use this slice with a fork for the eponymous theme of my Macro Mondays group; however, I ended up using smoked trout and therefore, I had to “recycle” the pâté en croûte in another food photograph!
Single exposure with the Micro–Nikkor 85mm f/2.8 tilt–shift macro lens.
Strobist and technical: One Phottix Pro Indra500 monolight on a Profoto boom stand in backlit Rembrandt position to camera left, 2 meters from subject and 1 meter above it, firing horizontally at ¼ power through a Phottix Pro 110–cm octabox with double diffuser. White card reflectors in the back and to camera right.
Strobe set and triggered via Phottix Pro Odin II radio controller on the Nikon Z7 hot shoe, manual mode. Gitzo GT3543 XLS tripod with Arca–Swiss Cube C1 geared head. Nikon Z7 camera body, Micro–Nikkor 85mm f/2.8 PC–E tilt–shift lens, manual focus. FTZ adapter.
Ingredients:
~ Croissant (this one was bought from PAUL, may not be the best, but was the easiest to find during my stay in Paris)
~ Jambon Iberique de Bellota (bought from La Grande Epicerie Paris~~ ;)
~ Le Beurre Bordier (why don't they sell this in Canada???)
~ Foie Gras (bought from Lafayette Gourmet)
~ Cheese (anything will do)
C$16.00/US$16.30. With sautéed mushrooms, cheese and bacon. Add C$25 for the foie gras for a whopping C$41 total.
The bun was fantastic. Soft, fluffy interior, but tough enough to hold the burger together. The crust has a little sweetness to it and just slightly crusty.
The beef patty was correctly cooked to medium (a tad over, actually, but not enough to make a big fuss over). It was full of juice and flavors. The problem is that the flavors aren't of good ol' high quality beef—the beef patty tasted like a fancy gourmet meatball. Instead of taking some expensive beef and seasoning simply with salt and pepper, Mr. Feenie added parsley, chives, garlic and who knows what else into the beef patty, resulting in a creation that tastes nothing like a hamburger. It was tasty and juicy, no question, but it was not a burger, not to me, anyway. I felt like I was eating a meatball sandwich.
When I slathered on the spicy mayo they provide, it covered most of the weird seasonings and the burger came alive.
The foie gras is a C$25 option which surprisingly didn't add much to the overall flavor. I didn't realize foie gras could be this bland. What the hell kind of crappy foie gras are they using?!
Minus the outrageously expensive foie gras option, it's a good burger. I could do without the parsley, chives, etc, but when combined with the spicy mayo, there's no denying that it's a juicy and flavorful burger. But if you want beefiness in your burger, look elsewhere, as it's covered by all those fancy seasonings and flavorings.
Feenie's, 2563 West Broadway, (604) 739-7115
[Eu não ia fazer tudo de novo sendo que tem a foto certinha com a descrição aqui né?]
Coleção lançada em 2012 pela China Glaze, em colaboração com a Lionsgate, referente ao filme (e os livros) The Hunger Games.
Eu gostei muito dos livros, principalmente do primeiro e do segundo e quando fiquei sabendo que lançariam a coleção eu fiquei doida por ela! No começo não ia comprar todos, mas depois pensei bem e resolvi completar.... ainda bem!!! Ia me arrepender muito se não tivesse comprado alguns alí que ficaram de fora na primeira leva que veio aqui para casa (o Riveting principalmente). Do filme eu gostei também, mas não tanto como dos livros, até porque deixaram vários detalhes que considero importantes de fora do filme ¬¬
Ela é composta por 12 esmaltes, cujos nomes referem-se às atividades principais dos Distritos de Panem:
O Distrito 1 é especializado em produzir itens de luxo, jóias principalmente, é um dos distritos mais ricos entre os 12 oficiais, junto com o 2 e o 4.
Distrito 2 – Stone Cold
O Distrito 2 é especializado em alvenaria, é bem grande, fica na área das montanhas rochosas e tem várias minas, além disso ele serve como centro de treinamento para os guardas da Capital. É outro dos distritos mais beneficiados pela Capital.
Distrito 3 – Riveting
O Distrito 3 é especializado na produção de eletrônicos / tecnologia, apesar disso não é um distrito com bastante recursos financeiros.
O Distrito 4 é especializado em pesca, fica na região costeira e é outro que tem bastante dinheiro (comparado aos demais).
O Distrito 5 é especializado em produzir energia elétrica, não comentam muito sobre ele no livro, mas a menina representante que aparece no livro 1 é bem destacada e apronta várias coisas.
O Distrito 6 é especializado em transportes, nos livros não falam muito sobre ele também, mas citam que várias pessoas de lá têm problemas com dependência de drogas (algum tipo relacionado a morfina).
O Distrito 7 é especializado em madeira e subprodutos, como o papel e madeira serrada e não falam muito sobre ele nos livros.
O Distrito 8 é especializado na indústria têxtil, eles inclusive têm uma fábrica que produz os uniformes dos guardas da Capital.
O Distrito 9 é especializado na cultura de grãos, tem várias fábricas e não falam muito sobre ele nos livros.
O Distrito 10 é especializado em pecuária e não falam muito sobre ele nos livros.
O Distrito 11 é especializado em agricultura, outro distrito bem “pobre”, ele é bem grande e além de plantas e vegetais o povo conhece bem as ervas medicinais.
O Distrito 12 é especializado em mineração tendo várias minas de carvão, é o mais pobre dos 12 distritos e é de lá que vêm a Katniss e o Peeta.