Photos from Chef Ludo Lefebvre & Animal Restaurant’s recent foie gras dinner.
The New York Times writes:
“In eight months, the sale of foie gras will be banned in California. But for seven hours on Friday night, at a restaurant appropriately known as Aninal, three chefs presented an eight-course meal that was nothing short of a glorification of this soon-to-be outlawed delicacy.” (read more at NY Times)
Course 1: Marble Foie Gras Terrine, Prosciutto, Fennel, Yogurt, Honey, Bruleed Figs
Course 2: Foie Gras Crudo, Dates, Lemon Confit, Black Ash Brioche, Mushrooms
Course 3: Smoked Foie Gras, Veal Tongue, Pumpernickel, Crab Apple
Course 4: Foie Gras Ssam, Herbs, Peanuts, Green Curry, Bibb Lettuce, Plum Char Siu
Course 5: Steamed Foie Gras, Cabbage, Mustard Ice Cream, Duck Fat Potato, Juniper Berries
Course 6: Roasted Foie Gras with Cheeseburger Flavors, Benton’s Bacon
Course 7: Liquid Foie Gras Agnolotti, Corn, Black Truffle
Course 8: Brownie Sundae, Foie Gras Chantilly, Caramel, Vanilla Ice Cream
This epic dinner was shared with Peter & my brother Greg 10/14/11
“All-foie-gras dinner with Ludo Lefebvre & Animal” by L.A. Times
“In California, Going All Out to Bid Adieu to Foie Gras” by New York Times
