Favorite Appetizer

[catciao]

I'm doing some research on First Courses (appetizers) that are truly unique and leave you wanting more. I'd like to know what your favorite has been recently (or not so recently) that has left a lasting memory. I have 3: 1) fois grois raviolis with black truffles and infused truffle oil served with carmelized apple. oooohh, I can still taste it. 2) Escargot served with a brandy-cream sauce with mushrooms and fennel and 3) grilled octopus with celery, caper, cannelli beans in a lemon vinaigrette.

I normally don't order an appetizer since it fills me up before my entree but sometimes they're better than the entree and then you're that much closer to dessert!!

[Suzanne]

Gee, what is it about foie gras? I had a life-changing experience with it at Jean Georges last November:

The first course was the Foie Gras Brulée. If I never eat another thing, I believe I’ve tasted heaven. This dish was sensational: contrasts of textures (soft, creamy foie on a chewy brioche crouton, topped with a crunchy disc of caramelized sugar) and flavors (salty foie, slightly bitter burnt sugar, and spicy, sweet-and-tart fig jam).

[catciao]

Oh Suzanne, I just read about that particular dish of his in either Soul of a Chef or Culinary Artistry. I'm so envious, the way they described it sounded so incredible. I can only hope to dine at his restaurant someday.