By Amanda Sadim Ghannoum
Back in 2004 I travelled for 15 days in France. I was introduced to foie gras which is a pate of duck liver, the name means fatty liver in the French language, and I love it!
The production of foie gras, a French cuisine, has been banned in many countries. It is a force-feeding process through a tube leading down the throat to the duck’s stomach and their livers grow up to 10 times the original size, hence the concern from animal rights activists.
Production is currently banned in Australia but it is legal to import and sell it.
During my holidays in France, I was always eating out in different restaurants and every time ordered foie gras. The consistent texture, flavour, light colour and taste of the pate, served with bread, was stamped in my head.
For almost 20 years I never had an opportunity to eat foie gras! Finally, in June 2023 I arranged to celebrate my birthday with my friends, and they chose a French restaurant in Sydney’s CBD.
Bistro and brasserie Felix is located on the small but busy Ash Street.
Customers can dine inside or outside, and the staff are friendly. The ambience is a quite French and all the tables have a lampshade.
When I saw that they have foie gras on the menu I was very excited and happy to order it. But I was disappointed when the waiter put the dish in front of me.
Firstly, it was small and dark colour and not consistent as a pate, and they didn’t bring any bread to eat like all the restaurants in France do. I had to ask them to bring me some, so my first impression was not happy at all.
Furthermore, the taste and smell of the liver was very strong. It was a frustrating experience because I was expecting a taste similar to the original pate made in France.
Featured image: A special dinner with friends. Photo: Amanda Sadim Ghannoum
