David Feau, The Royce at The Langham’s D’Artagnan companion who rallied for foie gras at Melisse’s C.H.E.F.S. benefit, is planning a massive foie feast of his own. From June 28 to 30, Feau will offer guests 30 courses of foie gras over three days, planning on combining the unlawful liver with a blunt laundry list of different ingredients, 25 of which we have below (Feau is keeping the other five under wraps as a “surprise” for his chef’s table).
Dishes may include seared foie with torched leek ash and rhubarb gelee, pan-seared foie gras served with Maine lobster tail, foie with pig’s feet, barbecue and foie, and foie gras carpaccio, among the many permutations. Each dish will be offered a la carte over these three days at a cost of $20 each, with a minimum of three dishes required per order. Take a look at what’s brewing below, as David Feau prepares to send foie packing with a proper bon voyage.
The Royce at The Langham
“30 Ways in Three Days”
June 28-30
MENU
Foie Gras I Buckwheat
Foie Gras I Chocolate
Foie Gras I Tarragon
Foie Gras I Olive
Foie Gras I Ravioli
Foie Gras I Pigeon
Foie Gras I Rhubarb
Foie Gras I Rossini
Foie Gras I Garlic Sausage
Foie Gras I Lobster
Foie Gras I Port
Foie Gras I Huckleberry
Foie Gras I Artichoke
Foie Gras I Barbecue
Foie Gras I Spinach
Foie Gras I Carpaccio
Foie Gras I Strawberry
Foie Gras I Barley
Foie Gras I Porcini
Foie Gras I Apricot I Verveine
Foie Gras I Butter Lettuce
Foie Gras I Armagnac
Foie Gras I Black Sesame - Cherries
Foie Gras I Croque en bouche
Foie Gras I Pig feet
Earlier: David Feau’s Dry-aged Beef “Boullion” Foie Gras Fondue [GS]
