You cannot grind foie gras. It comes out a curdled mess. He probably dices it finely with a real sharp knife.
I was reading some of the discussion on egullet from the link posted up there. Part of the $27 is the pommes souffle. What some people don't realize is that pommes souffle is very, VERY difficult to execute properly. It takes time and some amazing feel to do it without wasting a bunch of potatoes, and consequently, more time. It's not something you can just throw in the fryer and step away from. You have to have two pots of oil on the fire at the same time and you have to agitate the oil just the right way for it to turn out right.
Kuan |