22 June 2008

Foie de veau au déjeuner

La Taverne de Maître Kanter near the cathedral in Bourges

While I'm on the subject of food, let me tell you what CHM and I had for lunch in Bourges. It was foie de veau — calf's liver — en persillade, which means with a sauce of butter or olive oil, garlic, and parsley.

And it was delicious. The restaurant we went to is a big chain called La Taverne de Maître Kanter. We weren't being very particular, or we would have looked elsewhere. We just found the place closest to the cathedral, because the cathedral was the point of the trip. Maître Kanter features Alsatian specialties including choucroute garnie — saurkraut with sausages, pork, and potatoes.

Foie de veau en persillade, purée Crécy

The liver was the restaurant's plat du jour, the day's special. It was served with a puree of carrots and potatoes. So that's what we had. I think it's usually a good idea to have the plat du jour if it's something you are at all interested in eating. That's the dish that the cooks are focused on that day and they make a special effort to see that it is attractive and delicious. It was.


  1. Hi Ken. I really like the blog you have created. A group of foodie friends and I decided we wanted to come to the Loire region this summer and after much searching, one of the party found a little place in St Aignan. Went onto the internet to see if I could find out something about the place and found your blog. Just my cup of tea(as we say here in England), all that wonderful food and wine. Fantastic, thank you very much. So, thus very well informed we're looking forward to our holiday next month. Oh, I've been to that restaurant in Bourges, in the sweltering heat of 2003...unlike you, I can't remember what I had!

  2. veronica, I was in St Aignan last month and enjoyed it very much.

    Would you be willing to share the info on "the little place in St Aignan"? I'd really like to go again. Thanks.

    Ken, I had lunch at this chain in Malmaison and also had a very decent meal for the price. As long as foie de veau isn't cooked to death, I love it. Thanks for the recent food posts which are always very popular with your readers.


  3. Foie de veau is really not my cup of tea. My daughter loves it though, and I used to cook it for her. Didn't even like touching the thing with my bare hands. But I must admit that on your photo it looks good ;)

  4. Isn't amazing the way Ken can make something you'd only eat at gun point (and only after thinking long and hard first) look appetizing? It's a gift. It's truly a gift.


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