The foie gras name game is designed to be as confusing as possible (the governing theory being that your confusion is cash in their bank). If you can solve this Gascon Rubik’s cube, however, you’ve got some serious chow in your near future…as well as all the info you need to make a good shopping choice. (Eat it on the way to your MENSA meeting!) Those who don’t have hours to untangle the web of mystery should know that I was always the kid who pulled the stickers off and matched up the colors in a flash. So, in the true spirit of gamesmanship, here’s the straight talk on all things foie gras, as you’ll see ‘em represented on labels in the stores.
I am seriously in love with one of the few remaining Burgundy specialties that you can easily find on Burgundy menus today: ham in parslied aspic. As you may be aware, last spring I spent a glorious week in Burgundy, tasting a crillion wines, and…just as important…looking for evidence in Burgundy’s restaurants and charcuteries/epiceries that traditional Burgundy food still exists.