One of my new favorite food blogs is David Lebovitz, which is written by none other than David Lebovitz, a former Chez Panisse pastry chef living in Paris. He seems to share my minor, verging on major, obsession with the little french gems that are macarons, so I feel a certain kinship with the man. However, our connection has become a bit tenuous based on one of his recent posts...he laments the fact here that the genius Pierre Herme has fashioned a foie gras and chocolate macaron, thus creating the one and only macaron he could never consider eating. Sacre bleu! There is no such thing to me as an inedible macaron.
I mean, am I totally alone in thinking that this combination would be kind of amazing?
Tuesday, December 16, 2008
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3 comments:
Um, ew. That's right up there with Heston Blumenthal's snail porridge.
I beg to differ. If you can make mole sauce out of chocolate, why not an accompaniment to foie gras?
Well the whole concept of foie gras is deeply unappealing to a vegan ... chocolate and chili is totally different
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