Word: foie
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...irresistible meal prepared by the French-chef- masquerading-as-housemaid was offered in a posh restaurant in most of the cities where the film was shown. The meal, with its turtle soup (real or mock), its blini pancakes with caviar, the cailles en sarcophage -- quails with truffles and foie gras in a "sarcophagus" of puff pastry -- and the yeasty rum-drenched baba dessert, has become a classic staple at Petrossian in New York City, at $125 with the wines or $90 without...
...Meridien Hotel, this is the bosky, intimate setting for excellent renditions of the Alsatian-accented food of its consulting chef, Marc Haeberlin, from France's three-star Auberge de l'Ill. The best dishes have Alsatian or classic French overtones: a salad of warm duckling with cabbage and foie-gras-glossed ravioli, tournedos with shallots in red-wine sauce, and braised venison with noodles...
...wish for a machete to clear a path to a table. However, once one is seated, delights appear, marred only occasionally by a lax waiter or an overdone duck. There are sublimely puffy lump-crabmeat cakes and tender veal chops with morels. Not to be missed: profiteroles filled with foie gras. The kitchen also serves an original version of pot-au-feu for which the succulently moist, tarragon- scented chicken arrives with leeks and angel-hair pasta, not in the traditional bowl with soup but on a plate mantled with a cream-and-chicken- stock sauce...
...roommates will attest to that. For example, two nights ago Pavloff prepared sauteed foie gras in a red wine apple sauce a midnight snack, says roommate Ben Loeb '88. And Harold Litt '88 calls Pavloff "an absolutely incredible cook...
...have to have a lot of patience. The recipe for Pavloff's original rabbit dish is seven pages long. It describes in detail how to prepare the rabbit in three ways: rabbit loin stuffed with black truffles, rabbit leg stuffed with foie gras (fattened duck liver), and quenelles (rabbit made into a mousse and boiled in red wine...