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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
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
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.