The adventures that I partake in often result in me being fascinated by something new. There are no adventures without cuisine to keep you going, and each country I visit offers something that I thought I would never try. Well, trying out cultural cuisine can be on its own an adventure, and learning how the cuisine is made can make this adventure even more enjoyable. However, this particular experience was rather astonishing for me. The peculiar adventure takes me to Paris, the city of romance. I couldn’t wait to meet my soulmate in Paris. Well that did not happen, but I did fall in love with the cuisine. Paris has a very distinct feel when it comes to food, it is very classy you could say. The restaurants have an extraordinary look and an atmosphere similar to a historical museum or a church. Maybe I am over-exaggerating, but that is how I felt when I first entered a restaurant in Paris. That sense of novelty that I got from entering the restaurant lead me to ordering the most popular dish – it would be the start of the adventure that I like to call ‘food romance’.
Ravioli Foie Gras is the dish that won me over. After eating Ravioli Foie Gras, it felt like I found my true love, felt like I need not to search for the soulmate as long as I had foie gras. In fact, the dish and my first crush gave me the same emotions. So, beautiful that I could not keep my eyes away, the scent was unearthly, and the indescribable feeling I got when our lips touched. Foie gras is one of the most expensive meals you could order in Paris. It is a fatty liver of a duck or a goose and there are many ways of preparing the dish. First of all, there is a big difference between goose foie gras and duck foie gras. The goose Foie gras is considered to be more luxurious, it is very smooth with a silken texture, creamy with rich flavour and melts in the mouth with a satisfying after taste. The duck foie gras has little more of a rough texture and flavor, yet the taste feels distinct and pleasing.
After experiencing different types of foie gras and doing a bit of a research, I found out the main types of foie gras and how they are prepared. Foie gras Entier is when the liver is cooked on low heat and preserved in blocks without any additional ingredients- it is considered to be the best type of foie gras. Bloc de Foie Gras is smaller pieces of the liver are condensed into a block with the addition of truffles. Pate de Foie Gras, when the liver is combined with other meat products, such as pork or duck, which taste very delicious with the added meat flavor. Semi cooked foie gras can be very pleasing to the tongue when the foie gras is partially cooked and preserved in order to keep the consistency, texture and flavor. Fully cooked Foie Gras is the traditional way of preparing the dish, the liver is cooked well and preserved in its own fat and sterilized in a cool, dark place. The foie gras is treated like wine and preserved for a long time which creates the rich and subtle flavor. Of course, these aren’t the only ways of preparing a foie gras as every restaurant in Paris has their own unique cooking method and type of foie gras, such as the Ravioli Foie gras that I mentioned earlier. Everyone has different taste and preference for food, meaning that in order to find the perfect foie gras for yourself you must experiment and try out different foie gras, although it may may not come very cheap. However, one thing that I can promise you is that it doesn’t matter what type of foie gras you try, you will feel as you have eaten a meat from the heavens and taken your taste buds on an adventure.
By Enkhtvwshin On June 18, Head of the Mongolia-Laos caucus in Parliament Yo. Baatarbileg received Deputy Minister of Agriculture and Forestry of Laos Bounkhouang Khambounheuang. Deputy Minister Khambounheuang is visiting Mongolia at the invitation of the Ministry of Food, Agriculture and Light Industry of Mongolia. During the meeting, he noted that the import of frozen meats from Mongolia to Laos has become a concrete possibility and said that he hopes that Laos will soon start supplying Mongolia with rice grown without any chemical fertilizers. Member of Parliament Yo. Baatarbileg stated, “The expanded ties of our countries’ parliamentary groups will contribute to bilateral social, cultural, and economic relations.”