Foig Fest


Next Tuesday, Paradou hosts a $45 tasting of four Champagnes and four foie gras. The foie will be served in the form of “gravlax” (cured in salt, sugar, cognac, and marjoram), torchon mi cuit (poached in red wine, accented with chestnuts and orange zest), terrine (marinated with cognac, porto, pink Bolivian salt, and freshly ground white peppercorns), and — the showstopper — foie gras flan! Consult your cardiologist and reserve here.