Tocqueville’s Foie Gras Special Really Isn’t About Seasonal Vegetables.

Isn't something this good worth a little force-feeding?Photo courtesy Tocqueville


The evils of foie gras production are old news, but somehow, the stuff keeps finding its way to our tables. Possibly because its so freaking good. David Coleman, chef de cuisine at Tocqueville, is featuring the controversial delicacy on his menu tonight, simply seared and served with apricots glazed with sherry caramel, alongside ramps and chocolate-mint pure. The dish is inspired by the first spring ingredients finally available ramps from the Greenmarket and also the first apricots from California, which have a short season from May to July. Sure, David. The dish is inspired by spring produce, not the voluptuously buttery, sweet taste of what gastronomes like Charles Gerard have called the supreme fruit of gastronomy. We dont believe you, but we will happily eat it anyway.