Brasserie Pascal Bids a Foie Farewell

Edwin Goei • OC Weekly • May 24, 2012
I had my first real piece of foie gras as everyone usually does: at a French restaurant, seared and served with fruit to cut through the inherent richness. In celebration of one of those birthdays that ended in a zero, I paid a premium for it at...
The full article can be read on the OC Weekly website.

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