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Foie Gras

j
JMan604 Feb 6, 2009 03:42 PM

is God's gift to us.

Where's your favorite place to have foie gras?

Providence's foie gras are to die for, especially when Chef Cimarusti told me they get their foie gras from France now and not from Hudson Valley. *drool*

Ortolan's and Melisse's version comes in a very close second. No doubt they can carry their own weight.

Stonehill Tavern is 3rd in my books. Compared to Providence...this is a distance third.

Anisette's Pate Gelee is just wow. There's a reason why it runs out just before it hits the lunch crowd during the weekends.

I just watched Anthony Bourdain when he was in Chicago and loved how a group of foodies overturned the ban of foie gras. It's sad that majority of the restaurants in Orange County doesn't even serve Foie Gras anymore & Chef Cimarusti mentioned that Los Angeles will be banning (let them try) Foie Gras in a few years. What a crock of BS.

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  1. k
    kevin RE: JMan604 Feb 6, 2009 03:55 PM

    really? gets his foie gras from france.????

    1 Reply
    1. re: kevin
      j
      JMan604 RE: kevin Feb 6, 2009 04:07 PM

      Yes he does. My wife & I had a nice chat with him after dinner, super nice & accomodating, btw he watches Bourdain & Zimmern on the travel channel. hahaha

    2. mollyomormon RE: JMan604 Feb 6, 2009 03:56 PM

      I had a really excellent preparation of foie gras at Robata-ya on Sawtelle a few months ago. I also had a really great (definitely one of the high points of the night) foie gras pate at Fig in Santa Monica last week.

      6 Replies
      1. re: mollyomormon
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        whatsfordinner RE: mollyomormon Feb 7, 2009 03:26 PM

        Hi Molly. Is Fig in the hotel? What else did you have and how was it?

        1. re: whatsfordinner
          mollyomormon RE: whatsfordinner Feb 9, 2009 11:13 AM

          It is in the Fairmont Miramar. We shared a plate of the charcuterie (fresh and hard salami, the foie gras pate, a chicken liver parfait that was a layer of chicken liver pate topped with a layer of chicken fat (dear lord, this was awesome), and some of the jamon iberico de bellota). They also bring you each a small baguette along with a tub of arugula butter, which I liked very much. I had their signature drink, a fig mojito. This was refreshing, although didn't taste very much of figs. For apps, we shared the sweetbreads and a tarte flambee with fig fromage blanc, blue cheese and lardons. Neither was especially memorable. For mains, I had the duck and my dining companion had the pork tenderloin. The pork was cooked well, but the sauce had some sort of spice in it that really hit you in the back of the throat and totally overpowered the flavor of the meat. My duck leg, on the other hand, was not well cooked. The skin was just sort of soggy and sad, although the actual poultry was fine once I got past that. We shared sides of roasted baby carrots (slightly undercooked), roasted brussel sprouts (very good) and roasted cauliflower (good). At this point, the waiter brought us two little triangular sandwiches on brioche, explaining that this was one of the chef's specialties. These were not good. It was a twist on PB&J but this almond butter, fig spread and blue cheese. I'm not sure which blue cheese was used, but the layer was so thick that was absolutely the only flavor I could taste. It really needed to be cut with cream cheese or something in order to be palatable. For dessert, we had the chocolat pot au creme and their homemade fig bars with greek yogurt ice cream. These were both delicious. I'll absolutely be back there for a drink because they have an incredible view of the sunset on the back patio. But I think in terms of food, I would focus on their cheese, charcuterie and the desserts.

          1. re: mollyomormon
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            whatsfordinner RE: mollyomormon Feb 9, 2009 11:37 AM

            Thanks, Molly. It sounds perfect for drinks and apps at cocktail hour/sunset.

            1. re: mollyomormon
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              New Trial RE: mollyomormon Feb 9, 2009 10:20 PM

              So you didn't care a fig for the food.

              1. re: New Trial
                mollyomormon RE: New Trial Feb 12, 2009 12:37 PM

                go fig or go home!

                1. re: mollyomormon
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                  New Trial RE: mollyomormon Feb 12, 2009 11:59 PM

                  "The first rule of Fig Club is you don't talk about Fig Club"

        2. sbritchky RE: JMan604 Feb 6, 2009 11:25 PM

          "What a crock of BS."

          A crock (or terrine)? Are you talking about pâté de foie gras or fresh foie gras? :-)

          1 Reply
          1. re: sbritchky
            Chili RE: sbritchky Mar 22, 2009 11:51 AM

            I had to resort to making my own. Now Im on a statin

          2. j
            justagthing RE: burumun Feb 7, 2009 02:20 PM

            There was goose liver for sale at Epicure Imports when I was there earlier today, so I don't think that is true.

            1 Reply
            1. re: justagthing
              Chili RE: justagthing Mar 22, 2009 11:52 AM

              But some grade A and make your own. It will impress your friends and is much cheaper

            2. peppermonkey RE: JMan604 Feb 10, 2009 12:38 PM

              i kinda like the japanese style preparation at shiro with poached pear. He also does a great version with eggplant at his other restaurant, Orris.

              1 Reply
              1. re: peppermonkey
                wilafur RE: peppermonkey Feb 10, 2009 01:53 PM

                i wish i could say the same but the time i tried the foie at shiro it was coverd in so much tangy sauce, i literally could not taste the foie. so sad.

                the foie at cicada is oustanding...mind you it was on the valentine's dinner menu years ago but i still think about it.

              2. a
                AquaW RE: JMan604 Feb 10, 2009 02:07 PM

                I think foie gras is still running strong in the O.C. -- on top of Stone Hill Tavern, Charlie Palmer, Tradition by Pascal and Marche Moderne all serve it (whether they do a good job is another matter, though I do like the one by Pascal's)

                I also like Orris' preparation with the eggplant in sweet-soy reduction, as well as the mini foie gras brioche sandwiches at the Bazaar.

                Been meaning to try Animal's version, though that'd be hard to time since the menu changes frequently -- as well as that once-in-a-blue-moon foie gras ice cream at Scoops (is that even made at all? I remember the vegans raised a stink about it a while back).

                ~H.C.
                My Orris blogpost http://la-oc-foodie.blogspot.com/2008...
                Bazaar blogpost http://la-oc-foodie.blogspot.com/2009...

                1 Reply
                1. re: AquaW
                  j
                  JMan604 RE: AquaW Feb 10, 2009 05:21 PM

                  The terrine at Charline Palmer and Marche Moderne aren't bad. Good enough for OC diners. Both have magnificent charcuterie as apps.

                2. d
                  Dutchvanobvious RE: JMan604 Feb 13, 2009 10:56 AM

                  I like seared preparations the best. I had a seared Foie served with a bricohe bread puddin, some salted roasted nuts and caramelized stone fruit. Each part on their own was fabulous, and in combination, that creamy atty goodness and the sweet/salt/sour component, oh man, my mouth is watering. Unfortunately this restaurant buckled to the Foie haters, and alas I still await the recipe :-(

                  1. Frommtron RE: JMan604 Feb 13, 2009 04:42 PM

                    I think about the Pate Gelee at Anisette almost daily. It's stupendously good. So smooth and rich and the madeira gelee lends the perfect sweetness to complement the pate. Wonderful. Good call.

                    7 Replies
                    1. re: Frommtron
                      mollyomormon RE: Frommtron Feb 13, 2009 05:04 PM

                      I just had the foie gras pate at Church and State last night and it was also absolutely fantastic. It's topped with a port wine gelee.

                      1. re: mollyomormon
                        Frommtron RE: mollyomormon Feb 13, 2009 11:15 PM

                        Gotta love the Bastide lineage. First Alain Giraud, the original chef at Bastide, opens Anisette. Then Walter Manzke, the last real chef at Bastide, saves the day at Church and State. Can't wait to try that place!

                        Kevin, the pate at Anisette is served in a latch-lid jar. It's got a 1/2 centimeter thick gelee of madeira wine. It's sweet and a touch tart. Below that is an unctuous, smooth, thick, emulsion of foie gras and duck fat. I think it resembles more of a mousse than a pate but I presume that the french chef making the dish knows nomenclature better than I do. I'd have a hard time guessing at the seasoning used since I've never prepared it myself, but if you like seared preparations of foie gras then I think you'll like this. The flavor of foie gras is really intense and isn't muted like I've had in some less skillfully prepared pates.

                        1. re: Frommtron
                          k
                          kevin RE: Frommtron Feb 14, 2009 09:34 AM

                          Wow, sounds good, actually i still prefer pate or foie gras mousse to the cooked, seared versions go figure. i think it works better cold.

                          but then again i also like my ankimo (the ubiquitous foie gras of the sea) as cold rarther then as a warmed up preparation.

                          www.moviefoodie.wordpress.com

                          1. re: kevin
                            Frommtron RE: kevin Feb 14, 2009 04:52 PM

                            After that pate, I think I do too. Nice blog.

                      2. re: Frommtron
                        k
                        kevin RE: Frommtron Feb 13, 2009 05:40 PM

                        can you further describe the Pate Gelee at Anissette? i've actually only had their chocolate croissants, which i think are pure and utter bliss.

                        thanks.

                        www.moviefoodie.wordpress.com

                        1. re: kevin
                          j
                          JMan604 RE: kevin Feb 16, 2009 10:01 AM

                          "Heavenly" describes their Pate Gelee perfectly. The first bite will always have that wow factor and the second bite will take you to heaven. It's one of the few items on the menu that will guarantee to run out by lunch time.

                          1. re: JMan604
                            k
                            kevin RE: JMan604 Feb 16, 2009 10:36 AM

                            guess i'll have to make it there for a very very very early lunch.

                            www.moviefoodie.wordpress.com

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