Quoting the restaurant mailing from Saturday:
"Tonight is the last night for foie gras and we have a wonderful torchon. Why is our foie so special? We make it in-house (at Papilles) and it's a 4 day process. We start with 100% grade A foie gras flown in fresh from Hudson Valley. We soak it in milk to remove all impurities, then cure it for a day, poach it briefly, and hang it for another day or two. The result is an amazingly creamy foie torchon comparable to any of the best foie dishes in town."
Papilles entire menu consists of 3 course prix fixe, but I asked the restaurant nicely if I could order the foie for take-out. After checking with the chef, the FOH agreed, and the attached is what I received (along with frisee and pickled apricots). I was pulling a new bag of Stumptown espresso earlier in the day, had left the scale out, and tossed the foie onto the scale. Result: 112 grams**/ 0.2469 lbs. Pretty certain there was no better foie bargain served in an LA restaurant last Saturday night.
The accompanying warm Tribeca Oven (parbaked, shipped in from Jersey) baguette rivals bread found at most LA restaurants, and turned this chunk of clothed duck liver dish into dinner. The foie gras torchon at Papilles is barely poached, and due to careful deveining, majority of slice contained rather wholesome chunks of liver. It's almost like having seasoned foie sashimi, but not quite. If you can prefer cooked and/or patéd foie, this might not be your fave, but with the quick poach, little fat is lost from torchon log.
Why bother posting since it's already July 2? LAPD isn't enforcing the ban: http://www.sfexaminer.com/local/2012/... , and let's just say most restaurants in LA still have foie in the walk-ins. If the police doesn't enforce the foie ban, does the foie ban actually exist?
** Despite having had the torchon here previously, it is uncertain if this is consistently the serving size. YMMV, etc.