Terrines, Pate, Foie Gras ??

Now that you helped me get Locatelli and decent olive oil, I need to know where to get a good prepared terrine, duck confit, some tasty pate, and foie gras in Louisville. It seems French gourmet items are getting increasingly difficult to find anywhere. Is this because of the anti-foie gras movement or a general dislike of the French that I heard repeatedly in Wisconsin. Thanks.

Chris Howerton used to make some really nice things,. He learned a lot of his technique at Charlie Trotter's in Chicago but he is no longer cooking at Corbett's

[Robin Garr]

Creation Gardens usually has whole lobes of foie gras. Various top-end restaurants will have it frequently, if not as a regular menu item. Le Relais, 610 Magnolia, Corbett's as mentioned.

I honestly didn't hear the anti-French thing here even during the Freedom Fries era, except maybe when we were snickering at the yahoos. This is, and remains, a "blue" city.

Phil,

You have excellent taste in food, I am coming to dinner at your house soon! I have had good luck making some of these items at home using quality ingredients & good recipes. You might want to try your hand & see how things turn out. Good luck.

Off topic, but where did Chris Howerton go after Corbett's?

There's a brand LesTrois Petits Cochons - 3 little pigs. Their Pate Campagne is really good, also Mousse Truffe They might sell it at Lotsa Pasta, but I know I saw it in the deli section of Fresh Market. Maybe Dolls has is.

The Blind Pig has a fantastic pork rillette.

The Blind Pig has a fantastic pork rillette.

Testify. I've ordered it 4 times.

The Blind Pig has a fantastic pork rillette.

Testify. I've ordered it 4 times.

Agreed!

I also used to love Seviche's foie gras but I don't think it's on the menu anymore. Knowing Anthony it's probably a regular special, though, or maybe something to request if you call ahead. Used to be served with blackberry port reduction, Point Reyes bleu cheese, and baguette toast. Damn!

Aw shucks, guys. We appreciate the kind words. FYI- we frequently run pork liver terrine. Last weekend we did a bacon wrapped pork liver terrine with a pork tenderloin inlay. We've done a number of other awesome terrines as well. I post our weekend specials every thursday or Friday morning. Phil- I'll PM you next time we run a terrine.

[Robin Garr]

Testify. I've ordered it 4 times.

I've had it at least three ...

Off topic, but where did Chris Howerton go after Corbett's?

Not cooking any more
He is in sales now.

Off topic, but where did Chris Howerton go after Corbett's?

Not cooking any more
He is in sales now.

Looks like this is his replacement: http://www.corbettsrestaurant.com/conte ... &Itemid=73

Chris is now working for "Michael's Finer Meats & Seafoods."

I have had some excellent terrines and foie gras at restaurants here in the "Ville." However, what I miss about Europe and NYC is the ability to go into a charcuterie or epicerie and buy prepared delicacies to bring home. Is there any place like "this" in Louisville?

I get most of my seafood and meats from Michaels!

I've been doing some Charcuturie training for a few months now. I'm learning under a master, who worked as the developer of Gallo Salumi in CA. He also was the developer for Sarah Lee.

My point? I'm really excited about what I'm learning!

Todays special!

House made Toulouse with jalapeño mustard, veal glace, caramelized leeks, chervil

Weekend specials!
Foie gras a la plancha with roasted apple-Point Reyes bleu cheese bread pudding, blackberry port reduction, Georgia pecans

Chicken liver pate- maldon sea salt, Bourbon, dried fruit chutney, Blue Dog toast