VegasEats: Gordon Ramsay Steak At Paris
The VegasTripping Review
But first came a trio of warm breads for us to snack on. Left to right, a warm lemon thyme focaccia slathered with garlic olive oil, two rolls containing different spreads, one mushroom truffle and the other pancetta fig and finally a french bread infused with English stilton cheese. The Devonshire cream butter was adorned with a line each of Kala Namak black salt from India and pink salt from the Himalayas. Luxurious. Revelatory, even. If the bread course is this flavorful and full of care, the following courses have a lot to live up to. We weren't the only ones bathing in the deliciousness of the bread course, all of the surrounding tables (seated at the same time we were) were all oohing, ahhing, mmmming and talking about this phenomenal first course. Wow.
Feeling the heat of the pending foie gras ban in California, I opted to preemptively strike by ordering the Sonoma Farms Foie Gras, pan seared and served with a strawberry jam and English muffin slices. The foie was cooked beautifully, a delicate crisp on the outside and juicy rare on the inside set atop a pile of freshly crumbled bacon bits. Alone, it melted on the tongue, filling my head with smoky creamy tang that only foie gras can. When coupled with the bacon, strawberry jam and muffins, the fresh sweet acidity of the jam brought out some earthy baked walnut notes in the foie. The only downside was the presence of a small bit of vein in the foie, which should've been removed.