HOME > Chowhound > Los Angeles Area >

Discussion

I want to try Foi Gras but I don't know where to try it

  • c
  • Cali Jan 3, 2007 03:43 AM

I've never had it and I am very curious to find out what it tastes like. Where would you recommend I try it?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. No better introduction than the four-way fois gras at Spago.

    1 Reply
    1. re: RicRios

      Just did it last Sat night. Awesome!

    2. Any one of the Pinot/Patina restaurants will have a version on their menus. I used to also frequent La Traviata in Long Beach for a good seared plate of foie.

      1. Whatever you do, don't get anything that says it is "mousse of foie gras" or x% of foie gras; I would also avoid seared foie gras, although that's a personal preference--pure, unadulterated foie gras is the best! A safe starting pointing would be Monsieur Marcel's at the Farmers Market on Fairfax in LA. It isn't too expensive, and is a safe bet--the amuse bouche on the menu, with carmelized figs, gives you a decent amount to try (on nice toast) and isn't too expensive if you decide it tastes like spam (dunno why some people say that!)

        1 Reply
        1. re: missholmes

          I agree, this is a good place to try it if you've never tried it before, and don't want to spend $$$ on a fancy restaurant.

          Though beware, if you decide you like foie gras you may end up broke, going to the likes of Spago or Sona to get better and better foie.

        2. I'd like to recommend the steak and foie gras from Katana. It's been a little while since I've been there - I think its kobe and foie (wrapped together around a piece of asparagus). It's the best thing they have on the menu..

          I know this isn't "pure, unadulterated" but it's pretty tasty.

          1 Reply
          1. re: flproject

            MMmmmmm! Not what I'd recommend to a first-timer, but it is SO GOOD!!!

          2. Honestly, my favorite way to eat foie gras is spread on some very lightly toasted country bread, with a few cornichons on the side, and maybe some sort of sweet compote (fig is a good choice here). And to have it that way, you're best off just doing it yourself. I suspect you can probably get cans of good French foie gras at any good gourmet shop, where you'll find your cornichons as well (these are tiny French pickles).

            You'll find both foie gras de canard (duck) and foie gras d'oie (goose). The goose is usually more expensive, and is considered by many to be the best; however, I personally prefer the duck. For whatever reason, I just like the flavor a bit more.

            https://www.surfasonline.com/products...

            1. I nominate Grace restaurant for their foie gras appetizer:
              www.gracerestaurant.com

              For something comparatively cheaper, 561 Restaurant (yes, the cooking school restaurant) in Pasadena has a seared foie gras appetizer that was quite good:
              http://www.561restaurant.com/

              ~AquaW
              http://la-oc-foodie.blogspot.com

              1. Little Next Door sells a well-prepared by the terrine. Very easy to buy a small slice and some brioche. You can also order to eat in and they served it with toasted brioche and something sweet.

                1. Apparently Providence sometimes do a sublime-sounding foie gras ravioli dish...

                  We bought some spendy but excellent French foie gras d'oie from The Cheese Store in Beverly Hills. Spread it on toast or toasted brioche. I like it plain, but it is good when offset by a sweet compote. ::drool::

                  1. i had excellent foie gras at cicada quite a few moons ago.

                    1. Some of the Options mentioned above:

                      Monsieur Marcel - $10.99
                      http://www.breadwineandcheese.com

                      Also for sale in their market (foie gras, pate, terrine, mouse
                      )http://www.mrmarcel.com

                      561 Restaurant - $18

                      Spago - All 5 of Hudson Valley - $48
                      http://wolfgangpuck.com/rest/fine/spa...

                      But my suggestion if you don't want to assemble it at home, which is pretty easy, on a cost per value basis, and taking into consideration where your dining, would be at Cut's "Side Bar Snacks" - $14
                      http://wolfgangpuck.com/rest/fine/cut...

                      1. I second the Spago appetizer. Really blew my mind. Also had a good one at LaCachette a while back.

                        1. Everyone calls what they serve Fois Gras. However 99% of the time it is duck liver. Not bad but nowhere the sweet cloying tast of goose liver which is real fois gras. It is great but a heart attack on a plate. Some places get fois gras prices dor duck liver as they do for domestic caviar.

                          1. I like the foie gras at Animal. Not traditional but oh so good. The portion is fairly large and I thought reasonably priced at $22. It's served on a biscuit over a maple sausage gravy. I was unsure but I really liked it.

                            1. La Cachette

                              1 Reply
                              1. re: ipsedixit

                                La Cachette

                              2. I'd buy a can at the Epicure imports sale next week.

                                1. La Cachette is one of my favorite restaurants in LA....the foie gras is, in my opinion, the best in the city.
                                  However, that being said, one does not have to go to the most expensive restaurant in order to try it.
                                  The Cheese Store in BH has a wonderful foie gras to purchase and also Joan's on 3rd is fabulous. Either place and the person behind the counter will help you decide whether or not this incredible delicacy is for you :).

                                  1. Craft in century city.

                                    Where ever you end up, avoid the pastes, terrines, etc. Just go for a simple seared foie gras with plenty of salt.