The history of foie gras.

Natural foie gras.

Want some liver pate?

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

Jews invented foie gras.

That's the history of foie gras.

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

He placed first for his foie gras.

There's no force feeding.

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

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

Foie gras and the future of cooking.

Eduardo is doing what he calls natural foie gras.

What's natural about foie gras?

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

I'd had something that was called foie gras.

Maybe it would make me a little less miserable.

Dan Barber's foie gras parable

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

Chefs take foie gras and they make it their own.

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

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

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

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

We're going to Jackie's Hot Spot.

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

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

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

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

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

Real pâté from Paris. Prewar.

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

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

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

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.

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

It's like if you're a chef and you put it on your menu, you risk being attacked.

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

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

Well, because he doesn't force feed, because he doesn't gavage tons of corn, his livers were pretty grey.

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

Lupe? Petra?

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

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 I ended up like going down the spices, and finally, it was like, OK, salt and pepper, thinking he's salted and peppered his liver.