Foie Gras & Sauternes
If you don't like sweet wine or foie gras or sweet and savory pairings, the question rarely arises and the answers only serve the purpose of passing the time, while waiting for the 12 strokes of midnight. or the late arrival of the mother-in-law.
But even if you find this agreement miraculous, unique, essential, well you come up against another existential question: when?
Indeed, the recent use of the foie gras service as a starter should disqualify its sweet escort.
Can you imagine your taste buds being overwhelmed when you submit to them a delicate river fish and its marvelous white burgundy?
A real culture shock but above all an unbalanced meal, that is to say… wasted!
It is just before the dessert - as a dessert - that the foie gras accompanied by its sweet wine finds its most advantageous place.
Fat and sweetness form an alliance that is finally acceptable to any civilized organism.
So, amaze your guests and finish your meal with this royal accord, provided you are reasonable with the quantities.
The damage will only come after the third slice, the third glass and if you refill without consideration Paris-Brest and Saint-Honoré!
Or rather: be reasonable during these end-of-year celebrations and, on any other day of the calendar year, replace the cup of tea at your five o'clock with a lick of half-cooked liver and a glass of your favorite sweet !
And after that… love whoever you want!
