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A Farewell to Foie Gras

A Farewell to Foie Gras


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Foie Gras has been deemed illegal so an ambitious California chef mourns with a special good-bye

The controversy surrounding foie gras production has encouraged some states (like California) to make it illegal, but for foie gras fans looking to bid farewell to the delicacy before the ban in July, The Royce at the Langham of Pasadena is offering a special good-bye meal. Chef Davie Féau will be doing a dinner featuring the delicacy in full glory, which he’s calling “30 ways in 3 days: Farewll to Foie Gras.”

From June 28 to June 30 foie gras fanatics will be able to enjoy a variety of foie-filled entrées such as pan seared foie gras with Maine lobster tail, and fava beans and parsley jus. Chef Féau with also be partnering foie gras with spinach, pig feet, chocolate, olives, and many other ingredients.

Entrées will be available a la carte starting at $20 each, with a minimum order of three dishes. There will be an additional five-course option for the chef’s table guests. So, if you are a mourning foie gras fan or just want a taste of foie gras before it is no longer available swing by The Royce.


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com


How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.

One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and. load it up with a lot of foie gras!

Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!

Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.

A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.

It&rsquos this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com