Over the last two years during the ban, everyone in the industry talks about a guy in a car. Not sure what kind of car, but I assume we’d all prefer it were a 1970s van with a bald eagle painted on the side. This man’s job was to sell something to chefs (linen, produce, something). As a side business, he started selling foie gras out of his eagle van. So for the last two years the experience of buying food in California has more ore less been the same as buying drugs. The man was a foie dealer, his name whispered in kitchens with illicit reverence. Of course, those same chefs could have simply bought foie gras off Amazon. But a man in an eagle van leaves less of a paper trail and is significantly cooler than buying off a website.
THOUGHTS ON FOIE GRAS #4
