Can't wait to start that foie gras terrine !

I just had to take this picture and regretted not to have brought with me a couple of gallon jars. Look at those price ! Chateau Margaux it ain't but what a deal for everyday drinking, 1.30 $ a liter ! You pick your color and take it home.

I will be prepared next time, you can be sure of it !

I took a different way home and found by accident a duck farm in the middle of nowhere. Stop, it is picture time…..again ! The ducks seemed happy and social as they did not scatter when I moved closer to their fence. Big ducks ! Size, only a Chef could understand and work wonders from. I stay for a few minutes just watching the ducks and this feels like real life in mother nature’s back yard ! This is fun as long as I don’t have to walk in the mud like the farmers do on their farm .
The trip back was eventless . I went to the market closer to home and bought some duck foie gras for my terrines, the price ? 18 $ a pound ! I am not making this up but when it comes to foie gras, buyer beware !

That is what we started with below.

I got to work on my terrines the next day and got help from Natalie, one of my sister’s friends who is a real fooddie. She was just thrilled to learn how to make her own foie gras terrine. What can I say ? It was fun and as we know: once a Chef, always a teacher ! That would be the new or not so new me. Wait a minute, a now American French Chef teaching his own countrymen how to make foie gras in their own backyard and they are all ears ?

And this is what we had as our appetizer along with a great Sauternes, but more on that later !

Don’t tell me the French have not changed because they really have and the influence of the younger generations is starting to show in many ways some good some different some not so good but overall change is the thing as it stirs many passions.

Look below, when we see this picture live we know we are home and we all know that there is no place like home, wherever it may be. Small yes but the peace and quiet there are sweet, why ? because that pretty much all there is and I like that.......a lot !

Thanks for listening but stay tuned.

Chef Andre