Foie Gras can take a multitude of different shapes, textures and temperatures. I’ve had pan seared Foie Gras with sweet jams, jellies and fruit accompaniments. I’ve had cold Foie Gras pâté. I’ve had Foie Gras Torchon. I’ve even had Foie Gras Flan and Foie Gras Soup.
The Whipped Foie Gras at Ela in Queen Village, Philadelphia is undoubtedly a perfect preparation. The Foie Gras is light and airy. It’s typically accompanied by a crunchy bread, biscotti or cookie, some form of fruit, and a tiny dash of bitter greens. The way each flavor and texture compliments one another is astounding.
For the Foie Gras lover…go get it.