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what are the best foie gras dishes to splurge on before the ban?

tastycakes May 8, 2012 05:18 PM

i'd rather hit up several restaurants than do a multicourse tasting.

  1. mstinawu May 9, 2012 02:13 PM

    Order a lobe of Hudson Valley foie via Surfas (to save on shipping), slice, sprinkle with salt and pepper, sear and call it a day.

    2 Replies
    1. re: mstinawu
      ns1 May 9, 2012 02:32 PM



      How much is it at Surfas?

      1. re: ns1
        mstinawu May 9, 2012 04:36 PM

        Last time I bought a lobe of HV foie from Surfas it was only $69/lb. That was about 2 years ago.

    2. TonyC May 9, 2012 09:20 AM

      Petrossian's black truffle foie. Huge slice, simply plated with toast points.

      Papille's foie torchon. Again, generous slice -- enough to overwhelm 2 people, simply plated, with fantastic Tribeca Oven baguette.

      I do not subscribe to all the toppings above/below foie. Spam? Sure. Foie? No thanks.

      1 Reply
      1. re: TonyC
        Ciao Bob May 9, 2012 09:43 AM

        I agree..."KISS" and Vive Le France...come to mind. The best FG is the simplest.

      2. Servorg May 9, 2012 04:47 AM

        I'm going to quote Unhockey (I hope he doesn't mind since he did post his review of RM here on CH previously) from his "Endo Edibles" blog for a description of the foie gras that I just had at Red Medicine the other night. I think it was $21 (to the best of my recollection).

        "“Foie Gras / mousse, tete de cochon, beets, green strawberries, chicory, croissant” and served on a slate in linear style this presentation began at its base with a buttery thin crust topped with poignant head cheese and four large dollops of airy mousse laden with the soon-to-be-forbidden flavor of duck liver. A strong base but obviously not enough technique or texture for Kahn’s kitchen what came next was an inspired pairing of bitters and sours not common to American foie gras preparations featuring earthy beets, sour green strawberries, sliced radishes, hearts of palm, and a “soil” made of chicory, cumin, sesame, and just a touch of brown sugar."

        Now this is not your typical foie dish by an stretch of the imagination. It was also visually stunning. Next to the uni porridge dish this was probably my favorite dish of the night.

        2 Replies
        1. re: Servorg
          Savour May 9, 2012 10:14 AM

          While I agree that this dish was stunning, i don't think the foie is really integral to the dish. I could imagine it creatively reproduced with chicken livers or even a smoked fish mousse.

          1. re: Savour
            Ciao Bob May 9, 2012 11:53 AM

            Great point...I loved the dish...might like it even more with your fish mousse idea!

        2. n
          ns1 May 8, 2012 05:23 PM

          I really want to hit up Animal's foie gras loco moco.

          2 Replies
          1. re: ns1
            heinous May 9, 2012 12:05 AM

            Yes, yes, do it! That dish is a delight in every way. It actually almost made my sister cry. She's a bit silly, but still... :)

            1. re: ns1
              toonoble May 9, 2012 10:53 AM

              Can't go wrong at Animal. However, I actually prefer the foie gras biscuit with maple sausage gravy. Incredible.

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