Best Aphrodisiac at a Kansas City Restaurant
Grilled Foie Gras
It's not always listed on the dinner menu, but when chef-owner Emmanuel Langlade does offer this seductive slice of silken goose liver at Aixois, it can start the Brookside version of the French revolution. "It's definitely an aphrodisiac," Langlade says. "But some diners have to be convinced of that, since it is an expensive appetizer." Is it the rich goose livers (from a fat, force-fed fowl) that make grilled foie gras so sensual, or is it the wine-and-mushroom sauce that Langlade ladles on top after he pan-sears the stuff? That's a matter of debate. "All I know is that, after a dinner of good wine and foie gras on Aixois' crusty bread, I can actually get my girlfriend in the right romantic mood," one devotee says. "The only other thing that gets her that frisky is, alas, expensive jewelry."
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