EATER LA — Chefs Ludo, Voltaggio, Manzke, Centeno React to Foie Gras to Foie Gras Legalization — by Crystal Coser
With the foie gras craze that is spreading through the kitchens of Los Angeles, expect foie to be the next pork belly. Since news broke that foie gras is now legal again in California, chefs across town have been scrambling to get their hands on the unctuous delicacy. We asked chefs for their reactions to the news and got overwhelmingly positive responses. From full roasted lobes to torchons and tatakis, here's a preview of the foie dishes you can expect on menus throughout Los Angeles.
Chef: Michael Brown
Restaurant: Dog Haus
Reaction: "I'm thrilled the ban on Foie Gras was revoked. I grew up eating Foie Gras in fine restaurants and it was always a treat when it was prepared thoughtfully. I'm glad that they finally realized that we can still produce Foie Gras without being inhumane to the ducks or geese. I think the re-introduction to Foie may entice people who never had it before to give it a try. When it's done right, there is nothing better."
Dish: Foie gras-topped sausage that will be available at the Biergarten location in Old Pasadena only from mid-January through the end of the month, and turducken sausage topped with seasonal jam and foie gras.