Know any chefs who use argan oil?

[FrankHyman]

I'm writing a story about argan oil. Recently back from Morocco and intrigued by the tree and its oil and production. Heard that it was very popular among chefs in Europe and also heard/read that it was healthier than olive oil. Know any chefs in the US who are using it? Would like to talk with them briefly. Thanks. Frank

[ebranman]

Taylor's Market Restaurant in Sacramento, CA and L20 in Chicago, Ill.

[HillJ]

Karen, I mostly use it on dry winter hands/nails and in my hair.

[Kajikit]

The only time I've ever come across argan oil is in a bottle of natural hair-conditioner I bought - it has lemon grass and argan oil in it. It's very thick and it smells good enough to eat! I didn't know it was a food product...

[mcf]

I've added a few drops to shampoo, used it on my face and hands, and I just love it. And non greasy, too.

[vil]

I received a rather large bottle of pure argan oil as part of a skin care gift set in Christmas, and it never ocurred to me that the oil is actually edible! The accompanying literature on it says the oil is good for the hair and the skin, but so far I still have not found much use for it. I suspect the way they extracted it for cosmetic use is probably different and maybe not even safe for consumption, but I am now so tempted to have a taste of it.

[HillJ]

Holy cow, no vil. Argan oil comes in food grade and cosmetic grade. Don't drink your skin care!
http://hubpages.com/hub/properties-Of...

[vil]

Thank you, HillJ, for making sure I do not get there! It's interesting that roasting it makes it edible, and deodorizing in addition to not roasting it makes it cosmetic grade. No wonder why I did not smell much out of my bottle.

[HillJ]

It's a common misconception with oils. I'm glad you found the article helpful.

[sedimental]

Interesting. I will have to check it out (I am an oil freak).

What does it taste like? Fruity? Nutty?

[hypomyces]

I'm not a chef, but I have a bottle of argan oil in the fridge; I love using it on baked or grilled fish-the oil, acid, spices, fresh herbs- all mixed together in an Italian 'salsa verde' thingy.

I like it in a vinaigrette with arugula and grilled hazelnuts

Drizzled on goat's cheese

[opinionatedchef]

other suggestions- Ana Sortun, chef.owner of Oleana(Turkish/Mediterrn.) in Cambridge MA.

Ch search followed by cold-call to Moroccan restnts in major cities.

[babette feasts]

Thierry Rautureau at Rover's in Seattle loves the stuff, or at least when I worked there it was always around, drizzled on something. I believe Thierry is good friends with Mustapha, who imports his own brand of argan oil, harissa, preserved lemons, etc from Morocco. Actually he is mentioned on the website, in 'our story': http://www.mustaphas.com/ Seattle chefs who use these ingredients tend to use Mustapha's.

[opinionatedchef]

frank, the long-time chef owner of Aziza (moroccan restnt)in San Francisco- uses it. And just fyi, dean and deluca sells it in Napa. most expensive oil they sell i believe.(needs fact checking.)

[Delucacheesemonger]

D&D sells it in NY also. Have a can in my fridge and use as finishing oil on simple things like raw tomatoes.

[buttertart]

Is it comparable in taste to any other oil?