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Feb 9, 2013 03:09 PM

Where makes a good Faux Gras ?


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    1. re: sr44

      I think the use of "faux" is intentional. In light of the foie gras ban in California, I think the OP is asking who makes a dish that has a similar taste/mouth feel to foie gras.

      Michel Richard, for instance, has a dish called "faux gras" that is a mousse made of chicken livers and heavy cream that has a similar texture to a foie gras mousse (though the chicken liver taste is quite different).

      1. re: Jwsel

        That "faux" gras is amazing..and I don't like chicken liver. I've been describing fried tofu as poor man's foie gras.

        1. re: c oliver

          humph. Why can't fois gras be the poor man's fois gras?

        2. re: Jwsel

          Exactly. You stated it more eloquently than I ever could.

          1. re: kevin

            c oliver is one of the brightest people I have read on CH, and her brilliant comment on fried tofu is memorable.

            Speaking of memory, when I tried to introduce my then-70-something Okie grandfather to tofu back in the 1980s, all he could say is "Why, that's just beans for folks what got no teeth."

            1. re: Tripeler

              Well, that's mighty nice of you, Tripeler! Made my day. I do have a half a lobe in the freezer for a special occasion.

              1. re: c oliver

                You seemed to go away for a while, but now it seems you are back, so good to see you around again.

                1. re: Tripeler

                  Thanks. A little involuntary hiatus :) but I'm back now. And you've had me thinking about thawing out that last piece of foie. Maybe a post-Valentines Day dinner.

                  1. re: c oliver

                    I am not much into Foie Gras, but the best way I have ever had it is in cubes, covered with dark chocolate. Pretty good, but it really pins the "weird" meter.

                    1. re: Tripeler

                      Yikes!!! No chocolate please. A chef buddy suggested serving it with grilled peaches last summer. Fabulous.

                      1. re: Tripeler

                        i had that at lukshon when they opened but i think that is a famous marc maneau prep, correct ?

                        Anyhow, at lukshon, it was pretty damn tasty, melted in the mouth.

                        1. re: kevin

                          I had it as part of a Belgian beer dinner by Beer Chef Bruce Paton in San Francisco.

            2. re: Jwsel

              this is a great dish, incredibly simple to make, and the recipe is in his cookbook.

              1. re: FED

                Is this it?


                IIRC, CH hillfood has fixed the recipe in the book and thought it was a little different but very good. We had it at Central with martinis and something else. Crazy good.

          2. Stir-fried pig's blood at Sam Woo