Slideshows

D’Artagnan and David Féau Unite on Foie Front at The Royce

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David Feau’s foie-topped beef rack

Ariane Daguin, the dedicated heir to the Gascon legacy of naturally raised meat and delicacy supplier, D’Artagnan, (who sometimes goes by the street name “Ms. Foie”) spent two recent nights at The Royce at Pasadena’s legendary Langham hotel to celebrate the cuisine of southwest France with chef David Féau, a native of northwest Le Mans. Féau’s menu for the occasion drew in the chefs from Animal to dine, as well as one of our favorite food critics, while Daguin defiantly spread the word of a counterinsurgency she’s helping to organize against California’s upcoming foie gras ban, which she obviously finds detestable.

Féau took the path of a silent assassin, demonstrating his passion for the product in dishes like foie-filled armagnac prunes, a salad of butter lettuce, confit gizzard, and foie, and dry-aged steak topped with the fatty liver, in addition to stunners like a pork belly sausage and riff on cassoulet with duck confit. Take a look at the meaty menu this collaboration between Féau and D’Artagnan produced at The Royce in our slideshow of this southwest celebration.

From left: Banana potato in bechamel, bonito tartare, and a foie “French kiss” stuffed into an armagnac-soaked plum.
With confit gizzard, foie, and blistered raspberries, respresenting Lauraguaise.
With Gascony on the mind, Feau made a soup of white bean and cabbage with duck confit.
With cannellini beans, to represent the Haute Garonne territory.
Tipping his chapeau to Du Lot, Feau topped his dry aged beef rack with foie gras and put a dollop of marrow on a duck fat-fried pomme sarladaise.
With tomato jam and acaia honey, to rep for Picandou.
In powdered sugar.
Inspired by Le Gers, Feau topped this caramelized apple cake with armagnac ice cream.
D’Artagnan and David Féau Unite on Foie Front at The Royce