Wednesday, December 06, 2006


Eating at La Daurade - Profiteroles au foi gras de canard

Profiteroles or crem puffs, are usually served for dessert. We were therefore intrigued by the chance to have profiteroles filled with duck liver. Our expectations rose as the entrée arrived at the table. A cream puff floating in a puddle of light brown gravy. The latter was delicious, but as the fork sank into the profiterole itself, an important question materialized. Where are the foi gras de canard? We had expected a good amount of the stuff, but the amount of duck liver was very small, indeed.

So we felt slightly disappointed, but finished our plate waiting for the main event of the evening - the serving of the Bouillabaisse.

No comments: