Goose Liver

Hi! Can anyone out there tell me where to go for nice and cheap/reasonable price for %26quot;goose liver%26quot; meal in Paris? Thanks!

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Do you know what they do to those geese? Some restaurants won%26#39;t even serve it anymore. Don%26#39;t eat it, get some cheese instead.

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There are plenty of outlets in Paris to try %26quot;foie gras d%26#39;oie%26quot; (the French name for it)

It%26#39;s for each of us to decide individually. There was not a request for opinions by the OP, but a request for recommendations.

Look at the menus, UsaMoon -- you%26#39;ll see foie gras more often in the autumn, and is often a specialty for the day or the season.

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As far as I know, foie gras is usually served as an accompaniment to a meal rather than as an entire meal. Pate de foie gras can be purchased in most French supermarkets if you want to sample it.

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Tournesol -

Do you know what they do to the cows, the sheep and the goats? Eat vegetables!

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Almost every simple brasserie serves good goose liver dishes at a reasonable price.

Try to step away from the touristy restaurants and go where the locals eat: you won%26#39;t be disappointed!

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Foie gras is a faily common item on French menus.

It is nearly always eaten as an entrée (in France the entrée is the first dish, or the %26quot;entry%26quot; into the meal. In the States its meaning has been corrupted to mean main dish). Typically it is served with a tiny amount of salad, some sweet item such as onion jam, and hot toast. I usually order a glass of sweet white wine to go with it.

Sometimes you will find a slice of foie gras served as part of the main dish e.g. in tournedos rossini there is a slice of foie gras on a crouton on top of a steak.

The above comments refer to pâté de foie gras, which is served cold. You can also find foie gras poêlé, which is cooked in a pan and served hot. Don%26#39;t confuse this with the pâté, it is quite different.

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Fois Gras is wonderful, esp the goose variey, although more difficult to find than the duck.

I agree, slitting a little piggy-wig-wig%26#39;s throars and letting it bleed-out is very nice either, nor is wringing turkey-lurkey%26#39;s neck or stunning Mr Moo. Down with the pretensions over food and prenting it%26#39;s Disneyland. FThose that eat meat don%26#39;t have to, there are plenty of alternatives, if you chose to, then get over it!

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The touchy feely stuff leaves me cold. I generally tell these people the time will come when we cannot eat vegetables.

Would you like to be skinned alive and boiled or fried or whatever. Its very hot.

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Gee, sorry for any offense, none was intended, truly, so continue to direct Mr. Moon to the fois gras. It was actually an old post I came across from a TA person who posted a link about how the geese are force fed to fatten the livers, you don%26#39;t want to know so I won%26#39;t bump it. And the poster talked about how some of restaurants fortunately are careful now where they get their fois gras. Meat is a part of the food chain, of course, and God meant for us to eat it. But cruelty to animals is never OK. So I should have not written that, sorry, was taken the wrong way and I didn%26#39;t explain enough. Enjoy your pate (probably has lots of cholesterol, lol!)

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The foie gras pate was my favorite food in Paris, and I ordered it everywhere we went (I can%26#39;t remember a lunch or dinner menu I didn%26#39;t see it on). Although it%26#39;s rather pricey and difficult to find in the U.S., it%26#39;s as ubiquitious as cheeseburgers over there...and a relatively inexpensive entree choice as Paris prices go. I think my favorite was at Aux Marches du Palais (in the 16th Arrondissement), where it was beautifully garnished with fig preserves, pink sea salt, and hearty slices fo toasted bread to spread it on...although I can%26#39;t say I ever found any that I DIDN%26#39;T like. Soooo good!