Philippe Matthews Show Guru Advice, Author Reviews, Tech Reviews, Entertainment News
With a ban on producing or serving fois gras lurking on the horizon, how are California's top chefs reacting to dropping the delicacy from their menus? When I think back on some of the most memorable dishes I've ever had, there seems to be bit of a recurring theme: The perfectly grilled steak topped with crumbles of foie gras from a little stall in Barcelona's Boqueria market. A luscious, fat slab of foie gras terrine served with charred bread and thick jam at Derriere in Paris.
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