Foie Gras French Toast: A Poached Treat At D.C.'s Columbia Room
WASHINGTON -- If there are two things that shouldn't go together but do oh so very well, then it must be the foie gras French toast at the Columbia Room, a secret bar concealed behind an unmarked door at The Passenger near Mount Vernon Square.
The Columbia Room is a place where cocktails come first and food pairings second, but this extravagant take on breakfast, created by new chef Joe Rumberger, challenges that notion.
"I really like foie gras and brioche, it's a pretty classic pairing," Rumberger told The Huffington Post. "And I really like French toast." To achieve the right texture, a crustless baguette is cubed, toasted and soaked in a custard-like mixture of eggs, heavy cream and milk. Foie gras is then added, and with the bread it's tightly covered in plastic wrap and poached in a hot warm bath. After about 45 minutes, the mixture sets and it's sliced, fried and plated with a sweet tomato jam.
"I'm not aware of anyone else who's poaching French toast right now," Rumberger said, adding that it's been a hit with open-minded patrons. Dishes at the Columbia Room tend to have a week-long shelf life -- new dishes take their place in the ever-rotating menu -- but the foie gras French toast is something to stay on the lookout for.
"It could make another appearance in the future, I'm sure," he said knowingly. "When, I can't tell you for sure."