The real 3-star Michelin meal behind Ruth Reichl's most decadent eating scene in 'The Paris Novel'

"He cooks a whole foie gras in a pot of lentils - along with lard, onions and carrots," she wrote in her article. "It comes to the table - the entire foie gras! - in its own pot. Then it is sliced and served with gros sel and pepper. The combination is extraordinary."

"With a flourish, the chef stuck a fork into the liver, pulled it out, set it aside," Reichl writes.

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