Probably the best thing was escalopes de foie gras with a fruit chutney sauce. It’s whole lobes of fattened goose liver. Really delicious. It was served as entrée in a restaurant in Choully, Switzerland and it was with the white wine Aligoté. That’s a hard wine to find outside of a certain region, but it’s very nice if you can get your hands on it.
Runners up would probably be raw oysters in Paris, or the delicious steak in cognac mushroom sauce at my favorite restaurant.
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Fine Foods - Specialty Cheeses - Exquisite Gifts
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The richest and most decadent dish i’ve ever had was in Barcelona, ironically, because this was a french inspired dish. A duck breast flattened out and stuffed with foie gras, doused with a sauce doubtless made with duck drippings, reduced red wine, and plenty of butter. AMAZING!
the lobster bisque that the hotel i work for is still the best ever ,it is finished with a vintage cognac.
for dessert the trio of white,milk,and dark chocolate mousse that i make is well received.
i prefer pacific foods from hawaii and the asian pacific islands i just think they have a very interesting flavor and combination of ingredients some favorites are manapua kulia pork and fried kalimari