The evolution of traditional French cuisine has created sentiments of wonder, disdain, delight, and bewilderment in American restaurants advertising "modern" takes on timeless, classic dishes. With Bastille Day awaiting us at the end of the week, this entry highlights one of the things about French culture that never ceases to amuse me - their obsession of what is "French" and what is not. In this case I examine a dish called a "Foie Gras PB&J." Such delight can be found at Le Pigeon, one of Portland's hottest dining destinations.
The fusion of American sensibility and quality French ingredients has resulted in stranger things, of course, but few as delicious or unanticipated. In this experiement of savory and sweet, the goose liver is playing the role of peanut butter. No one forgot the strawberry preserves, either.
Our group of three enjoyed a full meal at Le Pigeon last night. No disappointments. I enjoyed the veal with corn - a braised, generous cut of veal (I rarely eat veal, but I will eat it at restaurants such as this one on occasion) floating on a layer of herb infused corn-studded butter reduction.
For dessert we had the honey cornbread with bacon and maple ice cream. Pork in dessert is certainly a dining fad I am willing to ride out for a while....
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