Paradou

So last Sunday I was taken out to dinner by an old friend to a small rustic french bistro called Paradou. Located on Little West 12th St. Also known as the Meat Packing District. A area I use to enjoy a lot and now find myself hating what it has become. But there are still a few places that are worth the area and Paradou is one of them. I've been there before and what I like is that the food is always good and the service also good. I would say they are know for Chef Kfir Ben-Ari's Foie Gras Creations.

We tried all five:

FOIE "GRAVLAX": Cured with sugarcane, sea salt, sugar cane, ricard fennel leaves and spices. Served with candied fennel & red wine reduction

FOIE GRAS en TORCHON: Cooked mi-cuit with pistachio at the center. Blanched in red wine, air dried overnight and rolled in pistachio dust. Served with cherry tomato & coriander confiture

FOIE GRAS "BRULEE": Fresh Hudson Valley Foie Gras sprinkled with light brown sugar & caraway seeds, then bruleed. Served with warm roasted macadamia nuts soaked in Lillet

TERRINE de FOIE GRAS: Marinated in port wine & cognac, accented with alea Hawaiian red salt. Served with onion & chestnut marmalade

FOIE GRAS FLAN: A foie gras custard topped with red wine caramel. Served with lavender honey-glazed almonds and fennel pollen

And we also had grilled sardines. I must say this dish is my new favorite

It was a perfect dinner and night. I just wish they had A/C it was so freak'in hot. But I would still go back.