Published in the Washington City Paper.
The Dish: Escargots with foie gras
Where to Get It: Bistro Vivant, 1394 Chain Bridge Rd., McLean; (703) 356-1700; bistrovivant.com
What It Is: Escargots with foie gras, olives, and polenta cake
What It Tastes Like: The flavor of duck liver overpowers the plump, gossamer-like escargots. The polenta cake has the perfume of buttery grits drizzled with vibrant green chive oil.
History of the Dish: Co-owner Aykan Demiroglu, who helped create the menu, says the dish was inspired by a trip he took to Paris in August. After all, escargot and foie gras are like the Chanel and Dior of French cooking: classics for those with a taste for fine things. Bistro Vivant only uses French escargot de Bourgogne snails and “humanely raised” Hudson Valley foie gras.
How to Eat It: No knife needed. This big small plate is perfect for sharing.
Photo by Mary Kong-DeVito