Salmon a la Plancha – EUR 32

An establishment for excellence in Paris, located on avenue Montaigne features a variety of classic international dishes from the kitchen of Alain Ducasse. The salmon featured above was wrapped around from the center to form a circle with the top pan seared. The center of the salmon connecting the two ends is lined with spinach. Garnishes include ‘roseval’ potatoes and watercress. There is a flavor of French mustard present.

21  Avenue Montaigne, Paris, 75008, France
Phone: +33 1 53 67 64 00

Beef Tenderloin With Gravy and Chips

The menu at this particular French brasserie changes daily, but once in awhile you may catch this delicious entree. The entree consists of beef tenderloin that is very tender at medium rare that is immersed in gravy and their special house sauce. On top of the tenderloin are puffed-up potato chips. The combination of chewy beef, crispy potato chips, and foamy potato puree is fabulous.

11, Rue Dupin, 75006 Paris, France
Phone: +33 (1) 42 22 64 56

Foie Gras with Brioche Toast and Pear

From one of the oldest restaurants in Paris, Bofinger’s homemade foie gras of duck is smooth and creamy. Two pieces of foie gras for the entree with one over a sliced pear and the other over a brioche bread. Extremely fatty foie gras was about 1 inch thick, enough to satisfy your intrail desires.

7, Rue de la Bastille, 75004 Paris, France
Phone: +33 (1) 4272 8782

Steak Frites – $19.75

Steak with thin frites (fries) and bearnaise sauce. Alternative sauce for the steak is maitre d’hotel butter.

560 Harrison Avenue, Boston, MA
Phone: (617) 422-0224

Bouchee Burger: foie gras, braised onions and pommes frites, two sauces 25.00

The burger was cooked medium rare. The burger was flowing with juice with the added butteriness of the foie gras.