The Foie Gras Advantage

The new issue of Portland magazine interviewed chef/owner Krista Kern Desjarlais and other Maine chefs about their use of foie gras now that California has banned the ingredient.

We’re not saying Maine’s trendy restaurants are spiking the ball, but Bresca serves a foie gras ice-cream sandwich [$10]. Says chef Krista Kern Desjarlais, 2012 James Beard award nominee for Best Chef Northeast: “Our variation is foie gras ice-cream with a toasted almond chocolate torte and pan-seared apricots with warm caramel sauce.”

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