The Last of the Californian Foie Gras Dinners

The ban of production and sales of foie gras in the State of California, U.S.A., will come into effect on the First of July, 2012.  It is not exactly news as the ban became state law seven years ago.  Still, foie gras lovers react to the doomsday emotionally.  They have been scrambling for their last foie gras dinners since May this year.  

Below is a six-course Foie Gras tasting menu at a San Francisco restaurant:

Amuse Bouche

Foie Gras Soup

Truffled Crackers, Seared Foie Gras, Glazed Baby Turnips

Hudson Valley Foie Gras Torchon

Smoked Apple Barbeque Glazed Squab, Caramelized Onion and Strawberry Compote

Seared Day Boat Scallop and Foie Gras

on Seared Yukon Gold Potatoes with Sherry Vinegar, Truffle Sauce

Foie Gras Stuffed Quail

Wild Mushroom Salad, Quail Garlic Jus

Tournedos Rossini

with Truffle Madeira Sauce

Bittersweet Chocolat and Foie Gras Mousses

on Crunchy Feuilletine, Hazelnut Praline Sponge Cake, Cassis Gelee, Bacon Ice Cream

Petit Fours

This traditional French restaurant is known for its good food and its generous portion.  The chef does not believe in the trendy two-bites-per-plate nonsense.  So, how much foie gras does one consume in these six courses?  Answer: 16-18 ounces.  In other words, a pound or more of fatty duck liver.  Absolutely delicious, decadent, and artery blocking.

Foie gras aficionados are stocking up before the ban begins; many shops have sold out.  Restaurants inform diners that they can buy foie gras from them and take it home (storing it at the restaurants would be illegal).  When the diners bring it back anytime after June 30th, the restaurants will cook it for them.  It works because there will be no sales involved at dinner time.

There are talks of black market, free private dinners with "donations" and other creative ways to get around the law.  When all fails, Californians can always go to Las Vegas in the neighboring state of Nevada where fine dining establishments will continue to dish out foie gras.