The Best Euro 4.90 I Spent in Paris…

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The “slam dunk” winner for best value purchase on this recent trip was this amazing foie gras sandwich from the prepared foods section of La Grande Epicerie at Au Bon Marche. A crisp chewy salted roll sliced open. Two HUMONGOUS slices of duck foie gras, a few leaves for color and the result? Pure heaven. I can’t believe I actually saw this and ordered it. Somehow it didn’t seem real!

foie2

Pate de foie gras is luxurious on its own, in small portions, for the most part due to usually exorbitant costs. But this sandwich was something else. I don’t think my body can handle this more than once or twice a year, but for a few minutes, in the middle of a park, I was munching on this sandwich and ooohing and aaahing between mouthfulls! And if you think only hedonistic fat slobs were lining up for this delicious sandwich, think again. Amongst the buyers that day were a couple of skinny and beautiful women who ordered these up like they were a Big Mac or something. And at Euro 4.90 or roughly $6.60 or PHP330, this was DEFINITELY the BEST BUY of the trip. And in case you were feeling flush that day, you could also buy a small bottle of champagne for another Euro15 and really splurge in style. :)

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Marketman

Marketman is a well-traveled management consultant who loves buying, cooking and eating good food. Read more »

70 Responses

  6. Decadent is right! But then I would have thought of all the hungry children and then I would have said, “Nobody said life is fair”. And then I would have chomped down on that puppy and definitely would have sipped some bubbly in that sunny park on that perfect Paris day! Yessiree, I would have!

  8. my mom brought some foie gras home last december. It is great on toasted bread. I can imagine the taste. hmmmm.

  10. foie gras+baguette+champagne+al fresco in park=AWESOME!…
    now add 2 pieces of Arriba from La Maison = HEAVEN!!!

  11. OMGOMGOMGOMG!!! Just look at those slabs of pate de foie! MM, you are truly cruel. ;-)

    My only hesitation is that I don’t like dry sandwiches, and if it’s just the pate and some leaves in there, it seems it would be. Now, maybe if it had some jam or stewed fruit… :-P~

  12. OMG that is INSANE. I am immensely jealous. How was the foie gras prepared? How big was the sandwich? It must have been DIVINE.

  16. Wow! Cheaper than cigarettes (when I was in Europe)! This would have definitely made my grocery cut! Once or twice a year? Think again! It’s things like this that I keep “in condition” for ;) I’m hoping for more decadent posts to come! :)

  17. Hi Marketman!

    If you have time, you can go to Rue D’Assas in the 6eme, where they have the best boulangerie called keyser, beside that is bistro chartreux where the regulars go everyday and night. Nice owner who is always there to take care of food and clients also :)

    Keyser has the best baguette, and never miss the Financiers Pistachio it is to die for!!!

    There is a bistro called L’ami vin i forgot which arrodisment but they have excellent tete de veau!

    Bonne vacance!

  18. Sharon, unfortunately, we are back home. We did see Kayser or Keyser but it was closed. Mrs. MM actually lived on Rue D’Assas during her school days… :)

  19. don’t you just love paris? At antique fairs and some flea markets they usually have a both selling foie gras on a baguette and champagne- all for about 10 euro- they sure know how to do fast food on the go! hmmm. maybe an idea for the salcedo market!

  21. I actually tried putting your recipe for Foie Gras and a few micro greens in between 1/3 of a baguette. Wonderful! Your Foie Gras recipe(where do you get your dired figs?) is my new Go To dish when I cook to impress.

    6-franc pate “sandwichs” at the neighorhood boucherie/charcuterie were a staple in my backpacking days on the occassions that I traded off food for a clean bed.

  23. wysgal, if you’re still in the vicinity of Paris, you MUST try this sandwich. F, you mean you used the seared foie as sandwich filler? OMG, I have been meaning to do that using a brioche for an upscale “hamburger”…

  24. 4.90 euro for any meal in europe is a steal! and for a foie gras sandwich, actually unbelievable. i hope to get to paris soon, this is certainly one of my must-trys

  25. You can live on a descent lunch for 35 euros in paris, 4.90 euro is quiet fine! that sandwich is actually not too big, its just fine to fill your intestines but they are quite tasty indeed! i like it with orange juice.

  26. A brioche would have been a much better choice. After the first bite, I transferred the foie into long slices of baguette(an almost horizontal slice) as the piece of foie (predictably)almost ended up on the floor-not that i would not have picked picked it up after invoking the 5 second rule.

    Arzak’s sous chef developed a similar tapa for La Cuchara de San Telmo in Donostia. Now that’s another foodie haven.

  27. Off topic MM but I’d like to greet everybody Happy World Ocean’s Day!…….

    and share a short statement about the problem of plastics
    in our oceans from a colleague of my son. There’s a short You tube video
    here:

    https://www.youtube.com/watch?v=sxdwVQtNfng

    “Only 3-5 percent of the plastic we use is recycled. The rest stays with us forever. Plastic is collecting and collecting, in smaller and smaller pieces as it breaks down, and becomes a part of our blood, our skin, our hair, what we breathe and eat and drink. It’s TOXIC. I’ve switched to glass and stainless steel. It’s easy. Do it!”

  29. In my neck of the woods, the closest I’d get for a fix of liver pate ( unfortunately not the authentic duck foie gras) is a trip to the Vietnamese deli for banh mi Number 3. The French inspired baguette made with a combination of rice and/or wheat flour yields a very light crusty bread . The crust gives an almost MM lechon crackle as you bite into its “lushous” goodness. The fixins: a touch of mayo, shredded pickled carrots and daikon, a sprig of fresh cilantro, a jab of jalapeno, crisp cucumber slices , a sprinkle of light soy sauce or patis with thin slices of the pate buried in between complete the sandwich, all for $3.50 and enough to fill a hungry soul reaching for sandwich heaven. Yummm.

  30. Oh, Connie C…a friend of mine makes this sandwich and sells it in Chinatown. We became really good friends. It is not light soy or patis. What the secret seasoning is ….ta-da!!!…MAGGI SEASONING!!! she makes a vegetarian one using BIHON noodles mush like Pancit Bihon but more shredded vegetables. It is good as well…the other one is meatballs made with ground pork and finely minced onions and seasonings….oh, I almost forgot..the shredded chicken too is good! But the best one of all …at hme, I put LEMONGRASS BARBECUED CHICKEN!!!! Masarap!!!

  32. Reminds me of a course served at Alan Wong’s restaurant in Honolulu (a must visit for serious foodies)…amusingly called “Soup and Sandwich”, it was a seared foie gras + kalua pig sandwich served with a chilled yellow and red tomato soup. The “sandwich” was tiny (since this was part of a seven course meal), and perched on the side of a martini glass filled with the bi-colored soup (poured in a yin-yang pattern). An absolutely delicious and imaginative take on a BLT/tomato soup. Yes, it was served with champagne.

    And good bahn mi sandwiches are right up there in tastiness! I have also been told by two different Vietnamese friends that the secret ingredient is Maggi seasoning.

  34. Actually, pâté de foie gras is cheaper than foie gras. Here is a list of legislated “labels” :

    Le foie gras se présente sous plusieurs formes définies par la législation :

    Foie gras entier : maximum of 2 pieces from 2 different livers.
    Foie gras : an assembly of different pieces of different livers.
    Bloc de foie gras : cream of mixed foies gras.
    Bloc de foie gras avec morceaux : cream of foies gras with bits (like mushrooms for example)added AFTER the mixing.
    Mousse de foie gras : an emulsion of foie gras and a FATTY mixture.
    Pâté de foie gras : containing at least 50% of foie gras.
    Parfait de foie gras : containing at least 75% of foie gras.

    The pâté de foie gras is therefore more affordable than foie gras which is also sold in “blocks” but which have the label “bloc de foie gras”.

    As for the “heart” side – apparently, medical opinion (but maybe it’s foie gras producer’s propaganda!) states that although it is not the leanest of foods or the poorest in cholesterol, it’s composition in fatty acids, like olive oil, has a big proportion of monoinsaturated (?) fats which has a cardiovascular protective effect.

    so you can all go back to eating foie gras now with a little less guilt ;-)

  35. Yes, thank you, you had the foie gras sandwich. (why am I so happy? That I don’t feel so guilty anymore now that the pleasure is shared by someone else?)This is definitely the “bestest” buy in all of Paris!

  36. I just checked my Jan 2008 comment on your “ham bone post” where I mention this sandwich, and the price then was 4.9 euro, no price increase in the last 18 months! That is fantastic!

  37. I trust that the other attractions of Paris did not disappoint since the avowed focus of this trip is not food.

  38. bettyQ/ConnieC, yes that bahn mi sandwich is my favorite snack/brunch, although i have not tried their #3. I’ve always ordered the grilled lemongrass chicken or pork. Funny, it’s also $3.50 where i get them.

  40. NYCMama, I didn’t consciously remember your comment of 18 months ago, but I am certain that subliminally, there was a chant of “eat the foie sandwich at LGE, eat the foie sandwich at LGE” and thus I found it like in a trance… :)

  41. bettyq, i have lemon grass growing in my vegetable garden now.
    can you share with me your lemon grass chicken barbecue recipe?
    thanks….

  42. Thelma: Wow, you can grow lemongrass where you are? …lucky!!! Anyway, recipe is in the Recipe Reference Guide. …look in archives January 2009. Now, when you make the paste, it is quite pungent and strong as you might think. Do not alter anything. Once you rub the paste on boneless chicken thighs, the flavours will mellow. Allow it to sit overnight before you BARBECUE! It tastes just like the ones you have at Vietnamese restos…ask TED!!!!

  43. For those who long to go to Paris and have this insanely unforgettable sandwich, the nearest thing is to make your own pate de Faux gras (hey, don’t knock it till you tried it!)…if you guys have Michel Richard’s cookbook (has as awesome MACARON recipe…can compare to Tartelette, MC!)…he has a recipe of the creamiest pate using chicken livers…if you close your eyes while you are eating the sandwich, you will think you are eating foie gras! …if you don’t have the recipe, just google it or I will post it later…too lazy to go downstairs now!

    Ted, Connie C. …do you have the cookbook? You have it try it even once…and then spread this pate on those Vietanmese subs…Oh, I have a recipe for those white Vietnamese ham ( I don’t know what you call those!…it is one of the sandwich filling in the Vietnamese subs..not the headcheese..but the one that looks likea bavarian meatloaf! When we were up North, there was nothing up there so I had to be resourceful and make everything we wanted to eat!

  44. I hate you betty q. You can do almost anything!

    No, I don’t have any fancy cookbooks and any livers are verboten in my household due to hubby’s health issues like inability of purines to complete its metabolism in his system, ( gout in common parlance) and he is already on a number of medications). So, I have to sneak out to get my pate fix or eat vicariously thru this website or ……going thru food porn, he, he.

  46. hi marketman!

    too bad it was closed. i wonder why? normally they are closed end of july till august for the summer holidays.

    Wow she stayed in rue d’assas , too? i love that place it is so close to the best places walking distance! :)

  47. am feeling very patriotic these past few days. i even have our Philippine flag swaying outside to commemorate Philippine Independence. Sooo looking forward to your next blog on your Philippine travels and Philippine food.

  48. Diwata, we have a large flag outdoors too. But no local trips planned for a while. Check out one of 2300+ posts in the archives for several hundred takes on Philippine food… :)

  49. Hola!
    Buenos dias desde Espana!
    I couldn’t possibly eat that thick pate in one go. I mean, pate should be eaten in small quantities, not in big chunks like that photograph shown. Rather salty and can be sickly when that thick paste goes into one’s mouth. Perhaps, MM, you were that hungry, hehehe, that you didn’t mind lapping it up.I give you credit for promoting that oh so typical French gooooey food. By the way, did you notice how the French refuse to smile? It used to put me off but over the years, after having met some of them here in Spain, they are actually very nice people. Just a shame they don’t hit the showers too often…

  50. Marisse: sorry to go off topic, MM! I just gathered some fresh rhubarb to make rhubarb chutney and rhubarb jam. Knowing how it is really tart,i can only compare it to CAMIAS! So, GayeN and Marisse…if you still have camias coming out off your ears and want to try something else besides candied and dried, try making it into a jam or chutney. Only thing is it will be look maputla unless you use brown sugar. Try a small quantity like 1 pound camias, then add 1 1/4 cups sugar, 3 tbsp. chopped candied ginger, 1 tsp. lemon zest and a pinch of salt. Cook till thickened….this is for jam…do you want to try camias chutney? Spread the camias jam on baguette slices and top with a sliver of grana padano or piave!

  54. Ah, Paris! My ultimate dream city to explore.
    It’s a blessing for you to be there and experience all the best that it could offer.

    This sandwich looks heavenly indeed!
    (BTW, i’ll link your blog with mine, thanks!)

  56. HI, MM,
    Just re-read all comments. So, you’re back from your trip to Europe. When are you going to do do a la Gwyneth Paltrow in Spain? Andalucia Region does have some fantastic cuisine…It’s one-week fiesta here so I’m off to eat….paella of course…none of that French duck pate this time. Besides, the Spanish have some very good pates too.
    Hasta luego, MM. Cheers!

  59. just came back from the deli and bought a tiny wee slice of foie gras… and hmm we have at least a selection of salt to choose from.

    this is what I really miss being in France when I was in the US good food!!!!

  60. Ahhh..really envy you MM!!

    Bettyq—I’ve placed that Camias jam/chutney into my “notebook”. Now to hunt for camias–will do it this weekend!!Really want to develop some Philippine fruits into jams.
    When you travel esp.especially in Europe..you see so many kinds of jams..and I always ask…we should have a lot of jams due to the abundance of fruits here….
    I love baguettes—the Vietnamese have learned to do them so well….

  61. Marisse: my head was swirling thinking about the camias jam while I was typing this…subbing camias for the rhubarb that I forgot to type in the 1 cup apple juice (omit the apple juice if you have boxed pectin).

    Here is my recipe for rhubarb chutney…sub Camias for rhubarb, OK?
    4 cups rhubarb( or camias)
    4 cups sugar
    4 cups chopped onions
    2 cups white vinegar
    1 tsp. each salt, cinnamon, allspice, cloves and cayenne (omit cayenne if you don’t like zip)
    Simmer everything in A NON REACTIVE POT to thicken about 1 1/2 hours/ Now, during the last 20 minutes, put in 2 to 3 tbsp. of Minit Tapoica. Now, rhubarb exudes a lot of liquid. I don’t know if camias would do the same. Just gauge the liquid. Do you like samosas? You can serve this camias chutney with samosas!

  62. Sorry, this is off-topic….

    Betty Q: Help! I found 25-30# frozen tart cherries (this is the description on the box) in our freezer. I don’t know what to do with them. The boys are suggesting I make them into jam. Do you think this is a good idea? And would you have a good cherry jam recipe?

    Thank you!!!!

  63. Hey betty Q. Please clarify re use of pectin with above recipe. Is it for camias jam? or chutney? or both? did you have an earlier camias jam recipe that I missed in an earlier post?

    Thanks. I am already eyeing the neighbor’s camias tree from out of my kitchen window in my Puerto Princesa home.

  65. OMG, bluegirl…30 pounds?!? I hope they are pitted! What am I talking about. I just picked the same amount of strawberries today! Ok…if they are not pitted, you have a lot of work to do! If you want to make jam, best to wear gloves and a RED t-shirt or you will have red hands the rest of the week! Yup, sour cherry jam rocks!!!!

    For cherry jam or any berry… I either mash some of the fruits and leavethe others in big pieces so they know what they are eating. Put all the fruits in a non reactive pot. Let it come to a boil. Then measure the fruits and juice. Now, if the fruits are sweet like mangoes, or strawberries or blues/blacks…I only 25 % of the sugar. Say if you have 4 cups of fruits, I add 1 cup sugar. BUT I use a NO ADDED SUGAR PECTIN! But if the fruits are tart like rhubarb, then I add the full amount of sugar….say if you have 8 cups of sour cherry plus juice, add 8 to 10 cups of sugar. and you can add a packg of regular pectin. Sugar aids in the gelling process.

    So, then add your sugar and let it come to aboil. Now, if you are using PECTIN

  66. Hay…OK,pectin…add the pectin and let it come to aboil 3 mnutes. Then get a platito and put about 1 tbsp. in the platito and place in cooler…to test the gelling thingey. Keep on stirring if not gelled enough and continue to cook for a few ore minutes. Pack into sterilized jars and process.

    Other uses of your tart cherries, make a Sour Cherry Upside Down Cake…or salsa or chutneys.

    For Christmas I made this a few years ago…Brandied Fruits. Place cheeries or fruits as they come in season. Put them in abig garapon. Pour dark rum to cover fruit. Add sugar to taste, lemon peel, orange peel, and cinnamon stick. Strawbeeris season, add them NS ALL THE FRUITS in season. Adjust eh rum and sweetmes and spices once you have all the fruits in the garapon. Place it in the cooler. to age. Then near Christmas, pack into sterilized jars and give away for Christmas!…BRANDIED FRUITS!

  67. Thanks BettyQ! I am going to give it a try on Sunday. Lucky for me, they are pitted. Hm…. the Sour Cherry Upside Down Cake also sounds tempting…

  68. I wonder if balimbing (star-shaped fruit) can also be turned into something like the camias chutney. They seem to have similar tartness. Balimbing juice is great in Indonesia where the fruits are bigger and sweeter but the local ones are more “maasim” and “mapakla”. What can we do with them?

  69. MarketFan (my SIL!!!)…Hey, you have something going there. Balimbing would be akin to unripe tomato…the really green ones which can be mapakla too and asim…I made a Spicy Green Tomato Chutney last year with all the green tomatoes people gave me when the fall season arrived….It was a big hit! I regretted giving most of it away and not keeping a few bottles. I used it as a dip for samosas and even lumpia shanghai (I just thinned it out a bit).

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