I'm an admitted fan of all things Foie Gras and unlike America it seems to be on every menu in France. My simple question is who does it the best, or who does something unique with it that is really worth going out of the way for? I tend to prefer terrine/torchon preps over seared/roasted, but if someone is doing a salt or sugar baked/poached version I'd love to find that.
Additionally, we're planning on a day at Versaille and want to take bread, pastry, and charcuterie/pate - anyone doing a unique Foie terrine sold in such a variation?
Thanks to all who have been so helpful in planning this trip!