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Food

Let Them Eat Foie: Until the Ban Kicks In, Mélisse Will Indulge Guests With Foie Gras Menu

By  Lindsay William-Ross
Published Apr 9, 2012 11:00 PM
citrin-foie.jpg
Coriander-Crusted Foie Gras, Green Asparagus, Blood Orange Jus from Ctirin's book “In Pursuit of Excellence” (Photo by Matt Keifer Photography/courtesy Mélisse)
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California's gastronomes are getting closer to living in a state where foie gras is illegal, and another Los Angeles chef has decided to celebrate the revered--and reviled--food item to the fullest until he can't do so legally any more.Chef Josiah Citrin's Foie For All menu at Mélisse is just what it sounds like: A menu focused on foie gras. It is available now until July 1, 2012, when the ban on foie is implemented in California.

The love of foie runs deep for Citrin, who said via a news release: "I don’t agree that the state should regulate what we serve on our menus; I’ll comply, but until then, I feel our guests that request foie gras should be able to enjoy this delicacy while they can."

Here's the five-course menu:

Pre-Amuse
Foie Gras Cromesquis

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Amuse
Foie Gras Flan, Blood Orange Gelée, Toasted Hazelnut Foam

First Course
Torchon and Crisp Foie Gras
Red Beets, Asparagus, Aged Balsamic

Second Course
Truffled Foie Gras Agnolotti
Chicken Oysters and its Consommé

Third Course
True Day Boat Scallop “Rossini”

Fourth Course
Dover Sole and Poached Foie Gras
Fava Beans, Vidalia Onions, Morels

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Fifth Course
Prime Beef Rib Eye & Braised Beef Cheek
Cured Foie Gras, Leeks, White Mushroom, Foie Gras Parfait

Dessert
Of course, something Sweet with Foie

The Foie for All menu is available nightly, Tuesday through Saturday until the July 1, 2012 when the ban goes into effect. Pricing is $185 per guest; beverage, taxes and gratuities excluded.