He hasn't one since 1990.
The chefs will cook this Wednesday at Diego Hernandez's Valle de Guadalupe restaurant.
The chef proposed while on vacation in July with his girlfriend of two years.
Chefs like Hubert Keller and Thomas Keller are finding equally expensive ingredients to tout on menus.
The five-course menu will benefit Common Threads.
The statewide ban comes in an era when L.A. chefs are getting ever more playful with the delicacy's versatility.
Miles Thompson brings his pop-up out of the apartment in anticipation of his own restaurant.
"I am French. Foie gras is a God given right, so I will fight for my right to foie," Lefebvre says of what could be his final night working with the delicacy in L.A.
While Ariane Daguin stirred up a counterinsurgency to the forthcoming ban, David Feau silently shared his passion for the product.
Who needs live octopus tentacles in KTown when you've got face bacon, whelk, and veal brains in Hollywood?
The chef discusses Jewish influences on Animal, his favorite foods, and his mom's bad cooking.
Meanwhile, we worry that The New York Times is trying to steal our Gold.
Everything from liquified foie gras to injectable foie gras were on hand as the chefs protest a coming ban.
Animal rights protestors may have finally messed with the wrong ornery French chef!
Ludo sends word to be on the lookout for a duck event that features Jon Shook, Vinny Dotolo, and himself.
"I eat the food that I'm making. I totally eat it. There's no better way of knowing if the food tastes good."
Wolfgang Puck catered the indulgent affair in Santa Barbara.
Dotolo is kind of like "the quiet one" to Jon's "cute one."