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foie gras experience in LA

tj442x May 5, 2011 03:27 PM

I know, I know, it is bad and horrible and means I am going to hell. But I have never tried foie gras, ever, and simply need to know.

Where should I go?

  1. m
    mc michael May 8, 2011 12:31 PM

    Recently spotted foie presentations on menus at Bistro 45 and The Raymond (Pas and South Pas). Not cheap.

    Bistro 45
    45 S Mentor Ave, Pasadena, CA 91106

    The Raymond
    Fair Oaks Ave, South Pasadena, CA

    1. ipsedixit May 6, 2011 10:05 PM

      La Cachette Bistro.

      1. Phurstluv May 6, 2011 04:25 PM

        Another wonderful way to experience foie gras, is to have it when a portion of a lobe is just seared quickly and efficiently, leaving a crisp exterior with a creamy interior that is just phenomenally soft, luscious and comforting all at once. I usually order this type of dish when doing a tasting menu at a high end place, and trying to recall specific places that make it this way regularly. I guess the answer is, a lot of places don't do it this way on an everyday basis. But when at a place that is decidedly French or high end, they will usually have a foie gras prep on the menu.

        And no, it is NOT bad, horrible or does it mean you are going to Hell. There are ultra-zealous and ill-informed hipsters who want you to believe that, but they are DEAD wrong. And, all the more foie for me......

        1. j
          jessejames May 6, 2011 01:22 PM

          Get the foix gras pate at bouchon in beverly hills, not cheap but fills a small mason jar and is capped with duck fat...they give you toast points to spread it on (and you can get more of those)...to me this is the bet way to enjoy foix gras...we just sit at bar, get wine/cocktail and make a small meal out of this....

          1 Reply
          1. re: jessejames
            mc michael May 6, 2011 09:36 PM

            I think it's best cold with toast points and good, realy good champagne.

          2. a
            AAQjr May 5, 2011 04:51 PM

            Are you looking for Hot (sauteed) or Cold (Mousse, tourchon ect.)

            2 Replies
            1. re: AAQjr
              tj442x May 5, 2011 04:54 PM

              hah, I have no idea :P is one more "traditional" or "normal"?

              both sound like they have potential to be tasty :)

              1. re: tj442x
                AAQjr May 5, 2011 09:29 PM

                They are both 'normal' recent'y I have been more into the cold Foie dishes. I really like the Chicken liver and Foie Mousse at Waterloo and City.

                The Foie Tourchon at Little Next Door is pretty good as well.

                Waterloo and City
                12517 W Washington Blvd, Culver City, CA 90066

            2. m
              mc michael May 5, 2011 03:35 PM

              Duck foie gras is available. Goose, not so much. Animal I believe has a foie gras dish.

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