Typically served as a pate, mousse, terrine, or seared, foie gras has long been a staple of traditional French cuisine. In 2022, however, foie gras is trending amongst top-tier Chefs who are serving up creative and unusual presentations of the luxuriously rich and buttery delicacy.

Foie Gras 'Old Fashioned No Mans Land_Photo Credit Shelby Cooper
Photo Credit Shelby Cooper

Foie Gras Old Fashioned – No Man’s Land, Fort Lauderdale, Florida

Fort Lauderdale’s vibey cocktail parlor, lounge, and eatery from hospitality powerhouse and Big Brother reality star Memphis Garrett of Garrett Hospitality Group, No Man’s Land is a “refuge from the ordinary,” where exquisitely-crafted cocktails, inventive small plates, and polished yet approachable service take center stage. Executive Chef Austin Blake has created a menu inspired by the cocktails with dishes like the Miami Vice and Foie Gras Old Fashioned – a culinary take on the classic cocktail featuring a bourbon cured terrine, Luxardo gastrique, angostura mascarpone, and toasted brioche; smoked tableside and presented with a pure “wow” factor.

Zinfandel Chocolate Glazed Foie Profiteroles
Photo credit Mister Mao

Foie Gras Profiteroles – Mister Mao, New Orleans, Louisiana

Mister Mao is the tropical roadhouse restaurant from Cambodian-American Chef Sophina Uong serving up creative, “inauthentic” food and killer cocktails. The restaurant features a static menu of eclectic global-meets-southern cuisine, along with an ever-changing selection of small plates served from roving carts. The whimsically-themed menu categories include Drinking Snacks, Foods We Love to Share, These Bring Us Joy + Hellfire Heartburn, and Here Comes the Chuck Wagon. Uong’s Zinfandel Chocolate Glazed Foie Profiteroles are a savory and sweet combination featuring red wine & chile chocolate, foie gras mousse, and salted peanuts. | Photo Credit: Mister Mao

Foie Gras Dippin Dots - Jattö, Wynwood, Florida
Photo credit Antonella Re

Foie Gras Dippin Dots – Jattö, Wynwood, Florida

Locally-lauded Miami chef Henry Hané is putting his extensive technical experience from some of the world’s most decorated kitchens on display at the newly opened Jattö in Wynwood where he melds his Peruvian heritage with influences from Colombia, Spain, and Thailand to offer diners a menu of vibrant New World cuisine. Hané, with Chef de Cuisine Aleric Constantin, is striving to keep the creativity of the kitchen flowing throughout the concept’s inventive menu which includes a modern take on the freeze-dried ice cream they loved as kids. Adventurous diners will feel the nostalgia of the restaurant’s intriguing and delicious Foie Gras Dippin Dots complemented by seasonal fruit, savory pastry cream, and sweet wine gelee.

Ariete Florida Orange, Chicken Foie Mousse

Our Florida Orange – Ariete, Miami, Florida

Two-time James Beard Award semi-finalist for “Best Chef: South” Michael Beltran helms the kitchen of Ariete, one of Miami’s most dynamic concepts where he serves up a contemporary menu of New American cuisine with robust Cuban influences. At Ariete, Chef Beltran has created a delicious optical illusion of a dish inspired by Florida’s popular citrus. What appears to be an “orange” is actually a ball made of Chicken Foie Mousse, duck, and sour orange pâté served over a crumbly, sweet “chocolate dirt.” The savory, sweet, crunchy, and creamy dish is served with a loaf of white bread for spreading. | Photo Credit: Fuji Film Girl

LE BURGER + Foi Gras Royale
Photo credit L’Atelier de Joël Robuchon

Foie Gras Royale & Le Burger – L’Atelier de Joël Robuchon, New York, New York and Miami, Florida

The multi-Michelin starred restaurant by the late Joël Robuchon is best known for its fine dining French cuisine served in striking spaces featuring dramatic lighting, bold colors, and rich materials to create a theatrically-inclined gastronomic environment that builds anticipation and excitement for each artfully crafted dish. At L’Atelier, with U.S. outposts in New York and Miami, guests will find delectable and creative dishes featuring the finest of ingredients – including foie gras. Guests may opt for one of the restaurant’s world-renowned tasting menus, which all begin with the Foie Gras Royale – a shooter-style amuse-bouche where foie gras is layered with parmesan foam and essence of Maury ″Vieilles Vignes.″ Guests looking for a more laidback, yet equally memorable meal may choose to order from the a la carte menu where they will find Le Burger – a dish consisting of two perfectly constructed bite-size beef sliders with multi-color peppers and foie gras acting as the creamy component one would typically find in cheese.