This week has been pretty huge in the food department.
I had escargot (albeit chopped up in a puff pastry with gobs of butter and garlic)…yes, I ate a snail. And while I didn’t run after the hors d’ouevres platter for #2, it wasn’t bad.
Twice this week, I had fois gras. This is BELOVED here, despite (in my eyes) what it is: the liver of a goose or duck that has been force-fed corn. Though the practice has been around for over 4500 years, that doesn’t make me any more comfortable eating it, though it is as rich and buttery as was promised. Pic is not my fois gras, but you get the idea.
Also, at the nice Rotary dinner I went to (where I had the first fois gras), the dessert was a massive cake covered with meringue that they lit on fire. Nice.
Presentation is king here, and not just in restaurants: I am astounded at the shelf space given to tiny hors d’ouervre plates, fancy single-serving spoons (think Chinese soup spoon), and all manner of accessories for serving food to guests. Sure, we have fancy food trinkets in places like Williams-Sonoma, but I’m talking about everywhere, including at the dollar store! If you have two nickels to rub together, you own (and use) cloth napkins, silver trays, and the rest.