Comments on: Sweet “Faux” Gras Pâté on Pear Chips…wait, wtf? Chicken for dessert? http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/ Experiences, experiments, and edible things from Mike's kitchen Wed, 08 Feb 2012 02:27:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Fay http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-10768 Fay Mon, 05 Jan 2009 09:06:57 +0000 http://mikes-table.themulligans.org/?p=962#comment-10768 Thank you Mike! My kids took my husband and I to Le Manoir aux Quat' Saisons yesterday for our 40th anniversiary. and one of the desserts had very fine transparent crispy pear chips. On my search for how on earth this could be achieved I came accross your recipe above. Congratulations! I am very impressed with your inventiveness. The chips at Le Manior wear absolutely transparent and no skin. They were arranged standing on top of a dessert and looked like angel wings. Being a full time chef I rarely get to enjoy other people's cooking, did you realise the better a cook you are the fewer people invite you out!! Why is that? It must be because you are discerning and the people are scared you may criticise...I wouldn't dare! However the plus side to this is that you do rarely get taken to stupendous places like the Manior or the Waterside Inn..Couldn't fault either of those places and they are a real boost to a chefs initiative...so many ideas on one plate it's mind blowing! How about this then...apparently most of the chefs and staff at Le Manior have their wages paid by the swanky hotels who send them there at their own expense in order to get back fantastic staff when the training finishes. What a great business idea that is. Fay Olinsky Personal Chef UK Thank you Mike!
My kids took my husband and I to Le Manoir aux Quat’ Saisons yesterday for our 40th anniversiary. and one of the desserts had very fine transparent crispy pear chips. On my search for how on earth this could be achieved I came accross your recipe above. Congratulations! I am very impressed with your inventiveness.
The chips at Le Manior wear absolutely transparent and no skin. They were arranged standing on top of a dessert and looked like angel wings.

Being a full time chef I rarely get to enjoy other people’s cooking, did you realise the better a cook you are the fewer people invite you out!! Why is that? It must be because you are discerning and the people are scared you may criticise…I wouldn’t dare!

However the plus side to this is that you do rarely get taken to stupendous places like the Manior or the Waterside Inn..Couldn’t fault either of those places and they are a real boost to a chefs initiative…so many ideas on one plate it’s mind blowing!

How about this then…apparently most of the chefs and staff at Le Manior have their wages paid by the swanky hotels who send them there at their own expense in order to get back fantastic staff when the training finishes. What a great business idea that is.

Fay Olinsky
Personal Chef UK

]]> By: Indian Pizza from Mike's Table http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-2933 Indian Pizza from Mike's Table Wed, 20 Aug 2008 09:00:57 +0000 http://mikes-table.themulligans.org/?p=962#comment-2933 [...] Disaster organized an Iron Chef style challenge, and this go around, the theme was pizza. Since I always aim to make something a bit different, I wanted to make some sort of exotic pizza. After imagining many dead ends, a friend’s [...] [...] Disaster organized an Iron Chef style challenge, and this go around, the theme was pizza. Since I always aim to make something a bit different, I wanted to make some sort of exotic pizza. After imagining many dead ends, a friend’s [...]

]]> By: Y http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1785 Y Sun, 01 Jun 2008 11:32:19 +0000 http://mikes-table.themulligans.org/?p=962#comment-1785 Chicken for dessert.. phew, that's a bit of a tough sell isn't it! I love chicken liver pate, so can already anticipate loving this dish. Chicken for dessert.. phew, that’s a bit of a tough sell isn’t it! I love chicken liver pate, so can already anticipate loving this dish.

]]> By: katie http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1629 katie Sat, 17 May 2008 19:55:14 +0000 http://mikes-table.themulligans.org/?p=962#comment-1629 And you can serve it with a bit of bubbly - or, how about a nice Tawny Port - and you can finish it with the cheese? See, I can get into chicken for dessert! And you can serve it with a bit of bubbly – or, how about a nice Tawny Port – and you can finish it with the cheese?
See, I can get into chicken for dessert!

]]> By: Chef Erik http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1530 Chef Erik Fri, 09 May 2008 23:54:41 +0000 http://mikes-table.themulligans.org/?p=962#comment-1530 The pears sound great, I'm going to have to try it. Nice knife! The pears sound great, I’m going to have to try it. Nice knife!

]]> By: Rachel http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1529 Rachel Fri, 09 May 2008 15:40:31 +0000 http://mikes-table.themulligans.org/?p=962#comment-1529 Chicken for dessert...Creativity at its best here...Nice... Chicken for dessert…Creativity at its best here…Nice…

]]> By: We Are Never Full http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1528 We Are Never Full Fri, 09 May 2008 15:21:43 +0000 http://mikes-table.themulligans.org/?p=962#comment-1528 this is sooooo Iron Chef America! It looks pretty yummy! we just made pate w/ apples and calvados, so fruit and livers are a pretty nice pairing. this is sooooo Iron Chef America! It looks pretty yummy! we just made pate w/ apples and calvados, so fruit and livers are a pretty nice pairing.

]]> By: kate http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1527 kate Fri, 09 May 2008 14:01:36 +0000 http://mikes-table.themulligans.org/?p=962#comment-1527 this is something i'd pay top bucks to eat in a fancy restaurant. And i could never slice a pear so neatly. Nice !! this is something i’d pay top bucks to eat in a fancy restaurant.
And i could never slice a pear so neatly. Nice !!

]]> By: RecipeGirl http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1525 RecipeGirl Fri, 09 May 2008 04:10:20 +0000 http://mikes-table.themulligans.org/?p=962#comment-1525 A+ for creativity :) A+ for creativity :)

]]> By: Laurie Constantino http://mikes-table.themulligans.org/2008/05/07/sweet-faux-gras-pate-on-pear-chips/comment-page-1/#comment-1522 Laurie Constantino Fri, 09 May 2008 01:26:46 +0000 http://mikes-table.themulligans.org/?p=962#comment-1522 If there were an award for most creative, I'd definitely give it to you. This sounds wonderful. I love pate of all kinds, I love pears, I love champagne - I want this bad. Absolutely wonderful job, Mike! If there were an award for most creative, I’d definitely give it to you. This sounds wonderful. I love pate of all kinds, I love pears, I love champagne – I want this bad. Absolutely wonderful job, Mike!

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