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

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

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  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.

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