I'll never look at the ducks at the Fountain City Lake the same way again.
I ate their cousins this afternoon during UT's Ready for the World cafe. This week's adventure took us to France.
The first course was a tartlet, a mushroom, goat cheese pastry surrounded by edible flower petals. I guess the French like to be all fancy with their food, hence the petals.
Second course was salade lyonnaise, which consisted of romaine lettuce, tomatoes, bacon pieces and topped with a poached egg. It was served with an olive oil and red wine vinegar dressing.
The entree was duck confit, a salt-cured duck. It was served with couscous and fruit compote made of blueberries. I'm typically not a meat-and-fruit-together kind of eater but this was worth trying.
Dessert was creme brulee, which is made from cream, egg yolks and topped with caramelized sugar.
I came in a bit late today and just plopped down in a seat. Turns out I sat right next to Andre Nowading, the executive chef for Knoxville Krogers.
We're getting down to the end of the semester and the cafe is slowly drawing to a close. There are three more countries left. Liberian food will be featured April 10, Persian on April 17 and German on April 26. Get in while you can. For a ticket, call 865-974-6645.
Nowading will be the guest chef during Germany. He's half German and said he plans to use his grandmother's recipe for the chocolate cake he'll make for dessert that week. I can't wait.