Foie Gras Creme Brulee from Petite Maison

Foie Gras Creme Brulee Petite Maison.jpg
Erica O'Neil
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

58: Foie Gras Crème Brulee from Petite Maison

Traditional French cuisine sometimes has a certain degree of ick to it. Your mom always told you to waste not, want not, and French cooks have been taking this advice to heart for centuries. Coq au vin thickened with blood, smooth liver-y pate, sausage casings made from intestines, and head cheese composed of just about any other meaty bits left on that critter. At Petite Maison, they carry on this culinary tradition with a more modern twist, like their foie gras crème brulee.

The foie gras crème burlee easily takes the cake, or custard if you will, as the perfect way to end a decadent French meal. The crisp burned sugar was topped with a sprinkle of coarse ground sea salt that added depth to the flavor. The crème itself was lightly whipped with a soft and silky texture unlike any other crème brulee we've ever sampled. A light sweetness graced the crème without overwhelming the distinctive savory foie flavor. Put this item on the menu full time and it's sure to convert otherwise offal skeptics.

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2 comments
Pablo Gomez
Pablo Gomez

Chef Cullen Campbell made an excellent Foie Gras Crème Brûlée for our guests at Camus!  I'd love to try this one as well.

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