I just ordered foie gras from hudson valley and I want to order some more but wasn't sure weather I should go with sonoma foie gras or to go with hudson valley again. Hudson Valley was good and they threw in some duck bacon which was really good.
I want to hear mostly from people who have had both and tell me which one they preferred.
Also curious my favorite restaurant that does foie is bouchon in santa barbara. I'm curious as to what they use.
Do restaurants on the west coast usually use sonoma and the east coast use hudson valley?
Does anybody know anyone else that does foie gras in the united states?
Anyone have an experience having either hudson or sonoma and want to tell me about it?