Matyson love foie gras, and in protest of an upcoming California ban on the delicacy, they are dedicating their weekly tasting menu to the rich treat. A favorite of epicureans around the world, foie gras has long been a target of animal rights activists, who object to gavage, the force-feeding method used to enlarge the livers of fowl from which the treat is produced. Back in 2004, Governor Arnold Schwarzenegger signed a bill banning the sale or production of the offal in his state, and it is finally slated to first go into effect on June 1.
Chefs around the country are up in arms, maintaining that treatment of birds on foie gras farms has improved significantly, and that the ingredient is too beloved and important to great cuisine to allow it to disappear. Are you a fan or a foe of the offal? Here’s your chance to decide. Make a dinner reservation at Matyson this Monday-Thursday and opt for the $55 five-course foie tasting menu. You’ll sample foie gras-stuffed morels with scallop and fava beans; foie gras mousse with fig jam and pickled rhubarb; and even foie gras crème brûlée. After this meal, you’ll certainly be well-fed, and your palate will be well-informed (215-564-2925).