He took me to his neighborhood restaurant and he served me some of his foie gras, confit de foie gras.

Yes, sir. Here it is. The pâté de foie gras, sir.

Natural foie gras.

Jews invented foie gras.

And some of those pâté de foie gras sandwiches that Pierre makes so well.

Dan Barber's foie gras parable

What's natural about foie gras?

The history of foie gras.

That's the history of foie gras.

You know, foie gras by definition, force feeding, it's gavage, and that's what you get when you want foie gras.

Foie gras and the future of cooking.

He placed first for his foie gras.

He shouldn't win because it's not foie gras.

It's not foie gras because it's not gavage.

I'd had something that was called foie gras.

Eduardo is doing what he calls natural foie gras.

It's the indication that it's the best foie gras.

Whether we're talking about Brussels sprouts or foie gras.

It's like foie gras it's not even like steak.

A gourmand, President Roosevelt had a taste for fancy Fifth Avenue foods like pâté de foie gras and Maryland terrapin soup.

Can we produce a menu that's delicious without foie gras?

Of the highest quality foie gras yellow I've ever seen.

Chefs take foie gras and they make it their own.

And when they eat the seeds, their foie gras turns yellow.

But it truly was the best foie gras of my life.

There's not a food today that's more maligned than foie gras, right?

I'm not saying that there's not a rationale for being opposed to foie gras.

What do you think of foie gras that 99.99999 percent of the world eats?

He doesn't look like a guy who's paying off French judges for his foie gras.

His biggest obstacle, really, was the marketplace, which demands these days bright yellow foie gras.

You want to look and see what good foie gras is, it's got to be bright yellow.

So much so that I don't think I had ever really had foie gras until that moment.

I went to Spain a few months ago and I had the best foie gras of my life.

How's the foie de veau Gascogne? As always, monsieur.

He takes the liver when he harvests the foie gras, he sticks them in this jar and he confits it.

It had all the qualities of foie gras, but its fat had a lot of integrity and a lot of honesty.

Anglo Saxon is more often used in a negative sense by the French, as in Anglo Saxon bankers or Anglo Saxon conspiracies (to keep the French down). Just recently Le Monde had the wonderful headline President Hollande Defends French Foie Gras against Anglo Saxon lobbies (the reference was to California s ban on foie gras under its animal cruelty laws).

Another irony, the double irony is that on the figs and the olives, Eduardo can make more money selling those than he can on the foie gras.

And in the corner of one of these one of my notes, is this note that says, when asked, what do you think of conventional foie gras?

And it may be because of the wine, or it may be because of my excitement, he answered me directly and he said, Because chefs don't deserve my foie gras.

And I say to you, I might not stick to this, but I don't think I'll ever serve foie gras on my menu again because of that taste experience with Eduardo.

Want some liver pate?

My pate is splitting.

E. Gras.

Item 11 1998 UNICEF Maurice Pate Award