NYC Foie Gras Market – Overview and Current Landscape

New York City has long been a major market for foie gras – the fattened liver of ducks or geese prized as a luxury delicacy. In 2019, the NYC Council voted 42–6 to ban the sale of foie gras, calling the force-feeding process inhumane12. That ban (Local Law 202) was set to take effect in late 2022, but it has been tied up in legal battles and is not currently enforced34. A New York State court issued an injunction and ultimately struck down the city’s ban, arguing NYC cannot overrule state agricultural law35. As a result, foie gras remains legal and available in NYC, even as the debate continues between animal welfare advocates and the foie gras industry.

Foie gras is most commonly found at high-end and French-inspired restaurants in New York. Before the 2019 ban was passed, roughly 1,000 NYC dining establishments (about 1% of all restaurants) had foie gras on the menu67. It’s a fixture of white-tablecloth fine dining: for example, at Tocqueville (a longstanding French-American restaurant near Union Square) the menu features a house-cured Hudson Valley foie gras terrine with fruit chutney, as well as seared foie gras paired with scallops8. Many other upscale venues incorporate foie gras into signature dishes – from classic seared preparations to creative fusions. At Ai Fiori, a Michelin-starred Italian-French restaurant, you might find seared foie gras with fig compote and brioche on the lunch menu9. Even non-French eateries use foie gras for a touch of decadence: contemporary spots like Beauty & Essex on the Lower East Side have offered a luxe beef Wellington stuffed with foie gras mousse and truffles10, and a Chinatown restaurant (August Gatherings) once garnished steamed tofu with morsels of foie gras11. In short, foie gras is present across dozens of NYC menus, especially in French bistros, New American fine-dining, and other global cuisines that embrace luxury ingredients. Which restaurants serve the most foie gras? While exact rankings are hard to come by, many of NYC’s top French and New American restaurants are known for their foie gras offerings. Institutions like Le Bernardin, Daniel, and Jean-Georges (all French-influenced fine dining) have historically included foie gras dishes or accompaniments. Chef David Chang’s Momofuku Ko became famous for a shaved frozen foie gras dish, highlighting how even modern American chefs feature it. Classic establishments such as Delmonico’s (which dates to the 1800s) have long served foie gras preparations – Delmonico’s menu has boasted an elaborate foie gras flambé with blueberries and fennel12. In the lead-up to the planned ban, some chefs indicated they would continue using foie gras liberally; Marco Moreira, chef/owner of Tocqueville, said in 2022 “We’re planning to have foie gras on the menu, as we always have. We’re not slowing down anytime soon”13. This suggests that restaurants with a strong foie gras tradition – especially French eateries – are among the most prolific sellers. However, overall consumption is spread out among many venues; foie gras is generally a specialty item (often a small appetizer or part of a tasting menu) rather than a high-volume staple at any single restaurant.

Ducks in open pens at a foie gras farm in upstate New York (Hudson Valley Foie Gras in Ferndale). Two farms in Sullivan County, NY produce virtually all U.S. foie gras, raising hundreds of thousands of ducks per year. The United States foie gras market is relatively small but lucrative. Americans collectively consume roughly 420 tons of foie gras each year14 – a tiny fraction of total poultry consumption, yet significant in absolute terms given foie gras’ high price (often \$40–\$80 per pound)1516. In dollar value, the U.S. foie gras industry is estimated around \$50 million in annual sales, with demand peaking during the holiday season (Thanksgiving, Christmas, New Year’s, and Valentine’s Day) when foie gras is a popular indulgence17. New York City plays an outsized role in this market. NYC alone accounts for a large share of U.S. foie gras sales – by some accounts, on the order of 25–30% of the country’s consumption. The two main producers are both in New York State, and they report that NYC is a critical buyer: Hudson Valley Foie Gras’s vice president said about 25% of their farm’s sales go to New York City18, and La Belle Farm (the other large NY producer) likewise derives roughly one-third of its \$10 million business from NYC customers19. This means a quarter or more of all foie gras produced in the U.S. ends up on plates in New York City. In practical terms, that likely equates to tens of thousands of pounds (dozens of tons) of foie gras consumed in NYC each year. Almost all domestic foie gras is produced by just two farms in Sullivan County, NY – Hudson Valley Foie Gras and La Belle Farm – with a much smaller farm in California having closed years ago2021. These upstate New York farms raise and slaughter hundreds of thousands of ducks annually to produce foie gras (La Belle alone processes ~3,000 ducks per week)19. They not only supply NYC restaurants directly, but also ship to gourmet distributors and out-of-state clients. New York City is by far the single biggest urban market for their product. For example, Hudson Valley Foie Gras (HVFG) reported \$35 million in annual revenue in recent years, and stated that losing NYC would cost them nearly \$10 million in sales18. Industry reports and legal filings have noted that about 1,000 restaurants in NYC offered foie gras prior to the pandemic, underscoring how concentrated the market is in this city3. By comparison, California – the only state with a foie gras ban (in effect since 2012) – essentially removed its market, leaving New York as the prime domestic outlet alongside some sales in cities like Las Vegas or Chicago. It’s worth noting that France remains the world’s giant in foie gras (producing ~19,000 tonnes a year), but in the U.S., New York is the closest equivalent as a foie gras capital2223.

Who markets and supplies foie gras in NYC? A cornerstone of the foie gras supply chain is D’Artagnan, a New Jersey/New York-based gourmet meat distributor founded by Ariane Daguin. D’Artagnan is the largest purveyor of foie gras in the U.S., sourcing from the Sullivan County farms and selling to restaurants and consumers. Daguin – a prominent advocate for foie gras – has said that her company’s sales of foie gras to New York chefs amount to around \$15 million annually (about 10% of D’Artagnan’s total business)24. This indicates D’Artagnan alone moves a huge volume of foie gras into NYC’s dining scene. The upstate farms themselves also engage in marketing efforts. Marcus Henley, the general manager of Hudson Valley Foie Gras, routinely invites chefs and the public to tour the farm and watch the feeding process, aiming to dispel myths about cruelty25. (Henley – who notably is a vegetarian – has an open-door policy, encouraging visitors to “bring your camera” to document how the ducks are raised25.) This transparency campaign is part of the producers’ strategy to maintain support among chefs and diners. La Belle Farm’s owners have similarly emphasized their hands-on, cage-free feeding methods in media interviews26, attempting to cast foie gras farming in a humane light. Marketing of foie gras in NYC is often business-to-business, targeting chefs who then feature it on menus. Culinary distributors (like D’Artagnan) host product tastings and supply foie gras for food festivals, while the farms might sponsor chef events or partner with restaurant groups. There is also an industry group, the Catskill Foie Gras Collective, which formed to collectively advocate for the producers’ interests. This coalition of duck farmers actively fought NYC’s ban – not exactly “marketing” in the traditional sense, but a form of lobbying to keep their product legal5. In essence, the foie gras industry markets itself in NYC by leveraging fine-dining culture: by getting influential chefs on their side and showcasing foie gras as an ingredient of elegance and heritage. The demographics targeted are upscale restaurateurs and adventurous diners who can afford and appreciate foie gras. You won’t see foie gras advertised on billboards; instead, it’s promoted through chef networks, foodie media, and word-of-mouth among gourmet circles.

Foie gras appeals to a relatively niche, affluent demographic – namely, gourmands and fine-dining patrons. Within NYC, the customer base skews toward those who dine at high-end restaurants, wine-and-food aficionados, and often people with international or European backgrounds. The cuisine’s French roots are key: foie gras is considered part of the French culinary patrimony, and Francophile diners (and French expatriates) are among its most passionate consumers. Culturally, foie gras is associated with celebration and luxury. In France it’s traditionally eaten on special occasions, and a similar pattern is seen in New York – demand spikes around holidays like Thanksgiving, Christmas, and Valentine’s Day when people splurge on festive meals17. Thus, the demographics most in love with foie gras tend to be older, well-traveled, or culturally European-leaning diners, as well as adventurous foodies who seek out exotic delicacies. The most defensive and passionate supporters of foie gras are, without question, the chefs and restaurateurs who work with it. When NYC moved to ban foie gras, chefs mobilized in opposition – indicating how strongly they felt about the ingredient. Many fine-dining chefs view foie gras as an integral part of their culinary repertoire and identity. For example, Hugue Dufour, chef of M. Wells in Queens, lamented that a ban would make “New York lose a lot gastronomically…It’s all about diversity,” noting that while he doesn’t serve huge quantities, foie gras adds unique flavors unavailable elsewhere27. Chefs in the French tradition especially argued that prohibiting foie gras would be culturally insensitive and an infringement on culinary art28. The sentiment among many in the restaurant industry was that a small luxury item was being unfairly singled out. High-profile NYC chefs were outspoken: Momofuku founder David Chang blasted the ban as “idiocracy…stupid, short sighted and a misunderstanding of the situation,” and chef Ken Oringer (co-owner of Toro) called it “ridiculous,” attesting that he had visited the farms and saw them treating animals with integrity29. Such comments show the vehemence with which chefs defended foie gras. Legendary French chef Daniel Boulud even incorporated foie gras into his signature “DB Burger” (a foie-stuffed truffle burger) – a dish that itself became a symbol of gourmet indulgence30. Boulud and others suggested that if farms truly were abusive, chefs “wouldn’t buy from them,” implying that they trust these small farms and feel an ethical responsibility to support them31. Beyond chefs, gourmet food lovers and certain dining clientele are passionate as well. Some diners seek out foie gras for its luxurious taste and rarity. It carries an aura of connoisseurship – much like fine wine or caviar – and thus has defenders among foodie communities. Food writers have noted that foie gras often evokes an outsized emotional response because of what it symbolizes. One sociologist observed that foie gras “symbolizes the worst thing we do in animal agriculture” to its opponents, but to its fans it symbolizes cultural heritage and celebration3233. Indeed, in 2006 France declared foie gras part of its protected national gastronomic heritage34. In New York, food-centric social groups, Francophile societies, and older fine-dining patrons tend to be the demographics most likely to defend foie gras as a cherished tradition. However, it’s important to note they are in the minority overall – a 2019 poll showed 81% of NYC voters supported the foie gras ban on ethical grounds35. Thus, the passionate pro-foie gras demographic (chefs, high-end restaurateurs, and luxury-food enthusiasts) is relatively small but very vocal.

Despite (or because of) its controversial status, foie gras has inspired a number of events and traditions in the New York culinary scene. On the positive side, chefs have organized dinners and festivals to showcase foie gras. For instance, in October 2022 – just before the ban would have taken effect – Chef David Burke hosted a “FoieGone” dinner at his Upper East Side tavern, a four-course feast entirely centered on foie gras36. Originally intended as a “farewell to foie gras” before it became illegal, the dinner turned into a celebratory event when the ban was temporarily halted by injunction36. Burke’s lavish foie gras tasting menu (attended by industry figures like Ariane Daguin) demonstrated the strong support among chefs; it was essentially an ode to the ingredient. Similarly, special foie gras dinners or menu takeovers have been hosted at other restaurants – these often pair foie gras with fine wines or feature it in multiple courses. During the last weeks before the planned ban, some restaurants advertised foie gras specials so patrons could enjoy it “while you still can,” indicating how deeply it was woven into NYC’s gourmet fabric. Chef-led foie gras events sometimes face backlash from activists. In fact, Burke’s FoieGone dinner was briefly disrupted by animal-rights protesters who entered the venue to decry foie gras before being escorted out36. This reflects a broader phenomenon: foie gras-related events often attract controversy. There have been rallies at City Hall (such as in June 2019) where activists gathered to support the ban, even as farmers and chefs staged counter-protests at the same hearings3729. Thus, public events around foie gras can become polarized affairs – a sort of cultural battle between foie gras aficionados and animal welfare campaigners. New York’s foie gras aficionados have also found creative ways to celebrate it. In the mid-2000s, when Chicago had its own short-lived foie gras ban, a group of chefs infamously set up underground “duckeasy” supper clubs – secret dining events where foie gras was served illicitly in defiance of the law38. This spirit of rebellious culinary adventure is alive in NYC too. Had the ban been enforced, some NYC chefs vowed to give away foie gras for free (as a “gift” to diners) to circumvent the sales prohibition – a tactic that was used in California during its ban39. While the ban’s delay meant such measures weren’t necessary, it shows the lengths to which devotees will go. We also see foie gras featured at food festivals: at the New York City Wine & Food Festival, high-profile chefs have served foie gras canapés or foie gras-themed dishes in competitions (e.g. foie gras croquetas at a 2025 chef after-party)40. Even D’Artagnan has held an annual “Duckathlon” in NYC – an event where teams of chefs compete in duck- and foie gras-related challenges – highlighting foie gras in a playful context for industry insiders. In summary, foie gras in NYC isn’t just a food item but a focal point of culinary culture and events. From elegant foie gras dinners and holiday menus, to spirited chef contests and covert tastings, to heated public demonstrations, foie gras inspires a spectrum of events. The people most passionate in favor – elite chefs, producers, and adventurous diners – often gather at these events to celebrate foie gras’ place in haute cuisine. On the other side, passionate opponents make their presence known at protests and via social campaigns. All of this has kept foie gras in the public eye far more than one might expect for a gourmet liver pâté. In New York City, the foie gras market remains robust (for now), sustained by about a thousand restaurants and a devoted contingent of chefs and food lovers who defend it as a treasured gastronomic indulgence.

New York City Council legislation and news reports on the foie gras ban and ensuing legal battle3185. Restaurant industry coverage of NYC foie gras usage (e.g. ~1,000 restaurants serving it, <1% of eateries)67. Time Out New York, “NY bans foie gras but you can still find it at these NYC restaurants” – examples of foie gras dishes at NYC restaurants841. Guardian (Edward Helmore, 2023) – foie gras market value (~\$50M/year) and cultural context in NYC17. Eater and Town & Country – chef perspectives: importance of foie gras in French cuisine, chefs opposing the ban (Chang, Oringer quotes)2829. Town & Country (Sam Dangremond, 2022) – D’Artagnan’s Ariane Daguin on NYC sales (\$15M/year), and that two NY farms supply all U.S. foie gras2421. Restaurant Hospitality (Holly Petre, 2019) – La Belle Farm production (3,000 ducks/week) and reliance on NYC market19. WJFF Radio Catskill (Patricio Robayo, 2023) – Hudson Valley Foie Gras on NYC being ~25% of its business18. Modern Farmer (Beau Greer, 2016) – first-hand account of Hudson Valley farm practices, farmer inviting visitors25. Eater (Melissa McCart, 2022) – ban injunction news, noting 1,000 restaurants served foie gras in NYC in 20193. Species Unite (Amy Jones, 2023) – foie gras ban overturned, noting ~1,000 NYC establishments served foie gras at time of ban42. Stetson Law Review (2024) – U.S. foie gras consumption ~420 tons/year14. 1 18 35 SPECIAL REPORT: Foie gras ban faces legal challenge as NYC sues state over animal welfare concerns on Sullivan County farms.  - Radio Catskill https://wjffradio.org/special-report-foie-gras-ban-faces-legal-challenge-as-nyc-sues-state-over-animal-welfare-concerns-on-sullivan-county-farms/ 2 7 19 20 26 Restaurateurs to New York City Council: Don’t ban foie gras https://www.restaurant-hospitality.com/policy-regulation/restaurateurs-to-new-york-city-council-don-t-ban-foie-gras 3 NYC Foie Gras Ban Overturned — For Now | Eater NY https://ny.eater.com/2022/9/20/23362802/foie-gras-wont-be-outlawed-in-nyc 4 6 13 21 24 29 30 31 36 37 New York City's Top Chefs Comment On The Upcoming Foie Gras Ban https://www.townandcountrymag.com/leisure/dining/a29656584/new-york-city-foie-gras-ban-chef-comments/ 5 Foie Gras: NYC Ban Gets the Goose - ClearCOGS https://www.clearcogs.com/blog/foie-gras-nyc-ban-gets-the-goose/ 8 9 10 11 12 41 New York bans foie gras but you can still find it at these NYC restaurants https://www.timeout.com/newyork/news/new-york-bans-foie-gras-but-you-can-still-find-it-at-these-nyc-restaurants-103119 14 15 16 stetsonlawreview.org https://stetsonlawreview.org/wp-content/uploads/2024/04/12-VanAllen.373-403.pdf 17 New York City and state fight over foie gras ban | New York | The Guardian https://www.theguardian.com/us-news/2023/sep/01/new-york-foie-gras-ban-eric-adams-kathy-hochul 22 23 shepstone.net https://shepstone.net/wp-content/uploads/2016/08/EconomicReport.pdf 25 Farm Confessional: How I Learned to Stop Worrying and Love the Foie - Modern Farmer https://modernfarmer.com/2016/03/farm-confessional-foie-gras/ 27 28 32 33 34 38 The New York City Foie Gras Ban Could Kill the American Foie Industry | Eater https://www.eater.com/2019/10/2/20893463/new-york-city-foie-gras-ban-bill-foie-gras-farms-us 39 Foie Gras, Served in 1000 Restaurants in New York City, Is Banned https://www.reddit.com/r/news/comments/dpf3mj/foie_gras_served_in_1000_restaurants_in_new_york/ 40 Culinary Stars Shine: NYC Wine & Food Festival 2025 Chef After Party https://resident.com/food-and-drink/2025/10/22/inside-the-wall-street-hotel-x-nyc-wine-food-festival-2025-chef-after-party 42 Foie gras ban overturned in New York State. Here’s why that’s bad for birds — Species Unite https://www.speciesunite.com/news-stories/foie-gras-ban-overturned-in-new-york-state-heres-why-thats-bad-for-birds