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Feb 6, 2009 03:42 PM

Foie Gras

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. The original comment has been removed
    1. really? gets his foie gras from france.????

      1 Reply
      1. re: kevin

        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. 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

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

          1. re: whatsfordinner

            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

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

              1. re: mollyomormon

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

                  1. re: mollyomormon

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

          2. The original comment has been removed
            1. "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

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