U.S. Foie Gras Market Outside NYC (City-by-City Breakdown)

Overview: Foie gras consumption in the United States is heavily concentrated in a few major cities, with New York City alone accounting for roughly 20–30% of all U.S. foie gras sales. This luxury food – the fattened liver of a duck or goose – is served almost exclusively at fine-dining establishments. In fact, about 95% of U.S. foie gras is consumed in urban restaurants. Below, we detail the top foie gras markets in the U.S. (outside NYC) on a city-by-city basis, and then provide context on key industry players and international markets. Jelly of quail with langoustine cream and foie gras parfait at a Michelin-starred restaurant (The Fat Duck in England). High-end dining experiences like this drive the demand for foie gras in major cities.12

New York City is by far the single biggest market for foie gras in America. Industry sources estimate NYC’s market represents 20–30% of all U.S. foie gras sales. In 2019, foie gras appeared on the menus of nearly 1,000 restaurants in New York City – from Michelin-starred French establishments to inventive gastropubs – reflecting how ingrained the delicacy is in the city’s dining scene. This enormous demand means that about one-third of the production from the country’s main foie gras farms is sold in NYC alone. (It also explains why NYC’s 2019 move to ban foie gras created such an uproar in the industry.) In summary, New York City is the epicenter of foie gras in the U.S., with a share around one-quarter to one-third of national consumption – significantly higher than any other single city.

Outside of New York, most foie gras in the U.S. is consumed in a handful of cosmopolitan cities known for fine dining. Below is a ranked list of the top 25 U.S. cities/metro areas for foie gras, based on available information about restaurant offerings and market activity. (Exact consumption data by city is not publicly tracked, so this ranking is an informed estimation; we are highly confident about the top-tier cities, while lower-ranked entries are approximate.) These cities collectively account for the bulk of the remaining foie gras market in the U.S., given the urban-centric demand. Each entry notes the city’s role and any special circumstances (such as local bans or notable trends): Los Angeles, CA – Historically one of the largest foie gras markets after NYC, with a vibrant fine-dining scene that embraced foie gras. Chefs in LA featured foie gras in numerous creative dishes up until California’s statewide ban in 2012, which outlawed the sale of force-fed foie gras products. Before the ban, Los Angeles restaurants held extravagant “farewell to foie gras” dinners (for example, Santa Monica’s Mélisse hosted multi-course foie gras menus in June 2012)3. Confidence: High (pre-2012). Current status: Banned from restaurant sale in CA, so legal consumption now is minimal in LA aside from personal imports (the ban was briefly lifted in 2015–2017, then reinstated). Despite the ban, LA’s historical demand was very high – likely on par with or even exceeding other U.S. cities except NYC. San Francisco Bay Area, CA – Another major foie gras hub until 2012. San Francisco’s renowned restaurants (and wine country destinations in Napa Valley) long featured foie gras as a staple of haute cuisine. In the lead-up to the California ban, Bay Area chefs offered special foie gras menus – e.g., SF’s top restaurants (Chaya, Alexander’s Steakhouse, etc.) rolled out multi-course foie gras dinners in June 2012 as send-offs. Confidence: High (historically). Current status: Banned by California law (no restaurant sales). The Bay Area’s foodie culture implies that, absent the ban, it would be among the top markets. Even under the ban, some demand persists via out-of-state purchases; for instance, a 2020 court ruling allowed Californians to order foie gras from out-of-state for personal use (but restaurants still cannot sell it). Chicago, IL – The Chicago metro area is one of the largest foie gras markets in the Midwest. Chicago’s fine dining restaurants – from classic steakhouses to avant-garde eateries – commonly serve foie gras. Notably, Chicago’s city council banned foie gras in 2006, calling it an “inhumane” luxury, but the ban was repealed in 2008 after significant chef and public backlash. (Mayor Richard Daley famously labeled it the “silliest ordinance” ever passed.) Since then, foie gras has been back on menus across the city, and demand remains strong. Confidence: High. Chicago’s culinary scene (which includes Michelin-starred restaurants like Alinea, Ever, etc.) ensures it is a top market. The successful pushback against the ban also indicates how important foie gras was to Chicago’s restaurateurs. Las Vegas, NV – Las Vegas is a major foie gras destination, bolstered by its status as a global dining and tourism hub. The city’s many high-end restaurants (especially those run by celebrity chefs in resorts) feature foie gras in diverse preparations. In fact, foie gras is “pretty plentiful in Vegas,” appearing pan-seared, in terrines, as mousse, and even in whimsical forms like foie gras cotton candy or “foie gras pop-tarts”45. A 2019 survey by Eater Vegas highlighted 25 different restaurants in Las Vegas where one can order foie gras4 – underscoring that it’s widely available up and down the Strip. Las Vegas likely climbed in rank especially after California’s ban (Californians and chefs often turned to Vegas for foie gras indulgences). Confidence: High. Vegas’s concentration of luxury dining and its attraction of wealthy tourists make it one of the top foie gras markets in the country. Washington, D.C. – The nation’s capital has a robust fine-dining scene and a wealthy, international clientele, making it a significant market for foie gras. Many Michelin-starred and French restaurants in D.C. (e.g. Minibar, Kinship, Le Diplomate, etc.) offer foie gras dishes. The presence of diplomats and high-end steakhouses also supports demand. Washington D.C. never faced a local ban controversy, so foie gras remains freely served. Confidence: Moderate-High. While exact figures aren’t public, D.C.’s density of upscale dining suggests it’s among the top U.S. cities for foie gras consumption. (Notably, the surrounding suburbs in Maryland/Virginia also have some fine restaurants serving foie, adding to the regional total.) Miami (and Palm Beach), FL – South Florida’s luxury dining market makes it a notable foie gras consumer. In Miami, high-end hotels and restaurants in areas like South Beach and Brickell routinely serve foie gras (often as pan-seared appetizers or pâté). Additionally, Palm Beach – an affluent area north of Miami – is specifically known for decadent dishes featuring foie gras (for example, gourmet burgers topped with foie gras have been popular in Palm Beach). Florida has no ban, and the international jet-set crowd in the region fuels demand. Confidence: Moderate-High. Miami’s burgeoning fine-dining scene and Palm Beach’s wealth indicate a significant market, albeit somewhat smaller than the big four above. Boston, MA – Boston’s dining scene, steeped in French and New American cuisine, features foie gras at many of its top establishments. High-end Boston restaurants (such as Menton, No. 9 Park, Grill 23, and various French bistros) commonly include foie gras on their menus, whether as seared medallions, torchon, or pâté. Boston also has a cadre of classic steakhouses and upscale hotel restaurants that serve foie gras to satisfy their clientele’s tastes. Confidence: Moderate. While not as large as NYC or Chicago, Boston’s affluent population and culinary sophistication make it one of the top foie gras markets in the Northeast (second only to NYC in the region). Philadelphia, PA – Philadelphia has a notable fine dining community, and foie gras has a presence on menus here. Several French and farm-to-table restaurants in Philly offer foie gras dishes; for instance, the city gained fame for the original “foie gras cheesesteak” (an upscale twist on Philly’s signature sandwich). Although Philadelphia is smaller than some cities listed above, it has a strong restaurant scene (including high-end spots like Laurel, Vetri, and steakhouses) that use foie gras. Activists have occasionally protested foie gras in Philly, but there’s been no citywide ban. Confidence: Moderate. Philly’s market is significant regionally, though somewhat behind the top-tier cities. Houston, TX – As one of America’s largest cities, Houston’s dining scene encompasses many upscale restaurants that serve foie gras. High-end Texas steakhouses and fine French/American restaurants in Houston (e.g. Tony’s, BCN, and others) often feature foie gras, either as a gourmet appetizer or a luxe topping (for example, foie gras atop steaks or burgers). The city’s sizable wealthy populace and oil-industry expense account culture help drive demand for luxury ingredients. Confidence: Moderate. While Texas is more known for beef, Houston’s cosmopolitan dining ensures foie gras is available; it likely ranks among the top markets in the South. Dallas–Fort Worth, TX – The Dallas metroplex, similar to Houston, has a number of high-end eateries and a clientele that appreciates foie gras. Dallas’s fine dining institutions (like French Room, Fearing’s, Nobu, and upscale steak and French restaurants) include foie gras on their menus. In addition, nearby Fort Worth and affluent suburbs like Plano/Addison contribute with their own upscale restaurants. Confidence: Moderate. Dallas’s foie gras market is comparable to Houston’s – notable in size, though not as nationally prominent as NYC/Chicago. Together, the major Texas cities (Houston, Dallas, and Austin) consume a fair share of foie gras in the U.S. market. New Orleans, LA – With its French Creole heritage, New Orleans embraces foie gras in its gastronomic culture. Many of the city’s celebrated restaurants (like Commander’s Palace, Restaurant August, and other contemporary bistros) serve foie gras, sometimes in creative Southern-inflected ways (e.g. seared foie gras with local fruits, or foie gras beignets). Tourists and locals alike enjoy these indulgences in the fine dining establishments of the French Quarter and Uptown. Confidence: Moderate. New Orleans is smaller than the big metros, but its culinary reputation and tradition mean foie gras is disproportionately popular. It likely ranks among the top markets on a per-capita basis, though total volume is limited by the city’s size. Seattle, WA – Seattle’s upscale restaurants and chef-driven eateries do offer foie gras, though the city’s strong animal-welfare activism has sometimes made it controversial. Foie gras can be found in Seattle’s high-end dining (restaurants like Canlis, Altura, etc., have featured it), and even in playful forms – for example, foie gras occasionally appears on gourmet burgers in Seattle. That said, some Seattle chefs have removed foie gras due to activist pressure in the past. There’s no ban in Washington State, so sales continue in a niche way. Confidence: Moderate-Low. Seattle is a notable West Coast market (especially after CA’s ban, Seattle remains a place to get foie gras legally), but overall consumption is likely lower than in comparably sized cities without controversy. Atlanta, GA – Atlanta’s dining scene has grown enormously, and many of its fine restaurants incorporate foie gras. High-end establishments in Buckhead and Midtown – whether French, New American, or steakhouses – often serve foie gras to cater to Atlanta’s affluent diners. Examples include restaurants like Bacchanalia or Atlas that have featured foie preparations. While Atlanta hasn’t been at the center of foie gras debates, the market is steady if not huge. Confidence: Moderate-Low. Atlanta likely consumes a modest but noteworthy amount of foie gras, placing it within a top 15 or 20 list, though not as prominently as the larger coastal cities. Orlando, FL – Orlando might be an unexpected entry, but its cluster of luxury resort restaurants (especially at Disney World and Universal resorts) creates demand for foie gras. For instance, the renowned Victoria & Albert’s restaurant at Walt Disney World has historically included foie gras in its tasting menus. Upscale venues serving the convention and tourism industry in Orlando (and nearby areas like Winter Park) also use foie gras to impress guests. Confidence: Moderate-Low. While Orlando’s general dining is family-focused, the high-end segment tied to resorts generates a niche market for foie gras in central Florida, probably placing it among the top 20 U.S. cities for sales. Honolulu, HI – In Hawaii’s capital, the combination of luxury tourism and a thriving high-end dining scene means foie gras is present at some top restaurants. Elite hotel restaurants in Waikiki and Honolulu (often French or fusion) serve foie gras to cater to international travelers. Dishes might include seared foie gras with tropical accents or foie gras as part of multi-course dinners. Confidence: Low. Honolulu’s market is relatively small in absolute terms (due to distance and cost), but it’s notable that foie gras is available in this remote locale. It likely ranks near the bottom of the top 20, driven by the tourism sector. San Diego, CA – Prior to the California ban, San Diego had a handful of fine dining spots (like Addison in Del Mar, a Michelin 3-star) that prominently featured foie gras. Chefs in San Diego participated in the 2012 farewell events as well. Since California’s ban took effect, restaurants in San Diego cannot sell foie gras, so any current consumption is through personal purchases. Confidence: Moderate (historically), Low (current). San Diego on its own is a smaller market than LA/SF, but it’s worth noting historically. We include it to illustrate that essentially all of California was a major foie gras market until the ban – removing Los Angeles, San Francisco, and San Diego from the equation dramatically shifted U.S. foie gras sales. Denver, CO – Denver’s emerging fine-dining scene, along with its high-end steakhouses catering to wealthy locals and business travelers, results in some foie gras consumption. While not a foie gras hotspot, a few top Denver restaurants (and ski-resort towns in Colorado like Aspen or Vail) do serve foie gras to luxury clientele. Confidence: Low. Denver is a growing food city but likely only a minor contributor to foie gras sales nationally, perhaps just inside the top 25. Portland, OR – Portland’s food scene is notable, though foie gras is somewhat at odds with the city’s strong ethical food movement. Still, a few upscale Portland restaurants have offered foie gras (often with sourcing claims of humane treatment, etc.), and there isn’t a ban in Oregon. Any foie gras market in Portland is niche and occasionally subject to activist protests. Confidence: Low. Portland likely has very limited foie gras consumption compared to other cities on this list – it’s included primarily because of its city size and culinary reputation, but actual sales volume is small. Minneapolis–St. Paul, MN – The Twin Cities are not large foie gras markets, but there is some presence – in fact, one of the only foie gras farms in the U.S., Au Bon Canard, is located in rural Minnesota, supplying a few local chefs. A 2012 survey found most Twin Cities diners were unfamiliar with foie gras (over 40% had never heard of it) and many supported a ban, which suggests consumption is quite low. A handful of upscale Minneapolis/St. Paul restaurants may serve foie gras occasionally, but it’s not especially popular. Confidence: Low. The Twin Cities rank toward the bottom of foie gras markets – notable mainly because of the local producer and as an example of a region with low demand. Austin, TX – Austin’s culinary scene is trendy and innovative, and a few of its upscale restaurants (and food trucks) have experimented with foie gras dishes. While barbecue rules in Austin, fine dining spots like Jeffrey’s or Uchiko have included foie gras on menus, and some of Austin’s chefs are known for bold, high-end ingredients. The market is small, but present. Confidence: Low. Austin is growing in affluence and gastronomy, but foie gras remains a niche element; it likely contributes only a minor amount to total U.S. foie gras sales. (It’s grouped here with San Antonio as well, which similarly has a few fine restaurants that might use foie gras sparingly.) Phoenix/Scottsdale, AZ – The Phoenix metro, including Scottsdale, has a number of high-end resorts and restaurants catering to affluent retirees and tourists. In these upscale venues, foie gras occasionally appears (for instance, at Scottsdale’s fine dining steakhouses or New American restaurants). Like other Sunbelt cities, it’s a smaller market but not non-existent. Confidence: Low. Phoenix’s overall contribution is modest, but the presence of luxury dining bumps it into a top 25-ish rank. Charleston, SC – Charleston punches above its weight in gastronomy and has a few upscale restaurants that serve foie gras. Southern fine dining in Charleston (Husk, Fig, etc.) sometimes incorporates foie gras in creative ways. The market is tiny in absolute terms, but it exists within the city’s vibrant restaurant scene. Confidence: Low. Charleston is included as a representative of smaller foodie cities where foie gras is available but limited. Baltimore, MD – Baltimore’s fine dining scene (though smaller than D.C.’s nearby) has a few establishments where foie gras can be found, particularly in upscale New American or French-inspired restaurants. There’s no significant activism or ban here. The market is quite small, likely driven by a handful of high-end dining rooms in the city and suburbs. Confidence: Low. Baltimore likely contributes only a sliver of foie gras sales relative to bigger cities. Napa Valley (Yountville), CA – Not a city, but worth mentioning: Napa Valley’s restaurant scene (e.g. The French Laundry in Yountville and other 5-star eateries) historically was a foie gras stronghold. Chefs like Thomas Keller famously served foie gras as highlights of tasting menus. Since the California ban, Napa’s restaurants had to remove foie gras (Chef Ken Frank of La Toque in Napa lamented that he hasn’t been able to serve it since the ban was reinstated). Still, Napa Valley exemplifies how certain regions with concentrated fine dining had outsized foie gras consumption prior to legal restrictions. Confidence: High (historically). If legal, the Napa/Sonoma region would be among top foie gras markets per capita. Under the ban, it’s effectively nullified in official sales, though chefs and patrons eagerly await any legal changes. Cleveland, OH (and Other Mid-size Cities) – Rounding out the list, a number of mid-size U.S. cities have very limited foie gras presence, usually only at one or two high-end restaurants. For example, Cleveland has a couple of fine dining spots where foie gras might appear on the menu. Similar can be said for cities like Detroit, St. Louis, Kansas City, etc. Their contribution is minor, but collectively such cities account for some foie gras usage. We list Cleveland as an example. Confidence: Low. These markets are negligible individually, but together they make up the long tail of foie gras consumption in America – perhaps only a few percent of the total when combined. Cumulative coverage: As the above list shows, foie gras sales are highly concentrated. The top five cities (New York City, Los Angeles pre-ban, San Francisco pre-ban, Chicago, Las Vegas) likely accounted for well over 50% of all U.S. foie gras consumption in the past. Even with LA/SF removed by law, NYC, Chicago, Vegas, D.C., and Miami alone still represent a majority of the market. Expanding further, the top 10 cities probably make up on the order of ~80% (or more) of U.S. foie gras sales. This aligns with the earlier statistic that urban fine-dining establishments drive 95% of foie gras demand – meaning just a handful of metropolitan areas dominate the market. In short, foie gras in the U.S. is a luxury product enjoyed in a relatively small number of cities, and a very high proportion of sales come from the top dozen or so urban markets.

Domestic Farms: The U.S. has only a few foie gras producers. Hudson Valley Foie Gras and La Belle Farms, both in New York State, are the nation’s two primary foie gras farms, together supplying most of the domestic market. (There is also a much smaller farm, Au Bon Canard in Minnesota, which produces on a limited scale.) These farms raise ducks (usually Moulard ducks) and use traditional gavage feeding to enlarge their livers. New York’s producers alone process hundreds of thousands of ducks per year – for example, Hudson Valley Foie Gras processes about 350,000 ducks annually, making it the largest U.S. producer. Notably, the New York farms estimate that only 30% of their foie gras was sold in NYC, while 70% went to other markets – indicating the importance of nationwide distribution (and also implying how devastating an NYC ban could be to their business). Distributors: A few specialty food distributors handle the majority of foie gras sales to restaurants. Chief among them is D’Artagnan, a gourmet foods company that has become synonymous with foie gras in the U.S. D’Artagnan (founded by Ariane Daguin) buys foie gras from producers like Hudson Valley and also imports some from France or Canada, then supplies high-end restaurants across the country. When New York’s foie gras ban was passed, D’Artagnan’s clients (e.g. Restaurant Daniel, Le Coucou, Momofuku Ko) actually increased their orders by 20–30% ahead of the ban, leading to a spike in sales. This anecdote shows D’Artagnan’s pivotal role – they are a bellwether for demand among top restaurants. Other niche distributors (and even some farmers’ market vendors in NYC and elsewhere) also sell foie gras, but D’Artagnan is arguably the largest single supplier in the U.S. market. Restaurant Groups and High-Volume Users: There aren’t “chain restaurants” selling foie gras in the mainstream sense – it’s too expensive and controversial for casual chains. Instead, independent fine-dining restaurants and chef-driven groups are the key sellers. Certain restaurateurs have multiple venues that collectively use a lot of foie gras. For example, Chef Daniel Boulud’s restaurants in NYC (Daniel, Café Boulud, etc.) all feature foie gras, as do Thomas Keller’s establishments (he served foie gras at Per Se in NY and The French Laundry in CA before the ban). In Las Vegas, many restaurants in the major casino resorts (Wynn, MGM, Caesars properties) serve foie gras – effectively making those resort companies significant purveyors. Another example is high-end steakhouses: some luxury steakhouse chains (e.g. Jean-Georges’ Prime locations, or regional chains like Mastro’s in certain cities) offer add-ons like seared foie gras on steaks. These upscale steakhouse groups, while not broadly advertised, contribute to foie gras sales among wealthy patrons. It’s also worth noting that when foie gras faces bans or negative publicity, certain restaurants respond with creative marketing. In Chicago during the 2006–2008 ban, a few chefs famously gave away foie gras or sold “duck liver” under code names to continue serving enthusiasts. In California, after the ban, some supper clubs and underground dinners popped up to serve foie gras to devoted foodies (technically skirting the law since they weren’t public sales). And as mentioned, the mere threat of bans often boosts short-term consumption – a kind of “last supper” effect. Thus, a handful of restaurants in each major city – often the most renowned French or contemporary American venues – disproportionately drive foie gras orders (they might go through many pounds of foie gras terrine or lobes per week), whereas most mid-tier restaurants do not use it at all. Retail Sales: Foie gras is rarely sold in large retail stores. In fact, major U.S. grocery chains have shunned it – Whole Foods Market and Target, for example, both prohibit foie gras sales as a corporate policy. This means consumers can’t simply buy foie gras at the supermarket; they must seek it from specialty gourmet shops or online. D’Artagnan and others do sell direct-to-consumer (online), and some high-end butchers or delicatessens in big cities carry foie gras (especially around the holidays). Nonetheless, retail purchase for home cooking represents a tiny slice of the market. The vast majority of foie gras reaches consumers through restaurants. In summary, the U.S. foie gras supply chain is very concentrated: only a couple of farms produce it, a few key distributors (like D’Artagnan) deliver it, and a limited subset of elite restaurants actually sell it to diners. This mirrors the geographic concentration discussed earlier – foie gras in America is a small but conspicuous niche of the food industry, centered on luxury dining experiences.

Zooming out, the United States actually plays a minor role in the global foie gras market. Foie gras is originally a French delicacy, and France remains the heavyweight both in production and consumption. Some key points about international markets: France: By far the world’s largest producer and consumer of foie gras. France produces nearly 20,000 tonnes of foie gras each year (roughly 78% of the world’s supply in a typical year). The French consume most of that domestically (foie gras is especially popular during holidays like Christmas and New Year’s). The cultural importance is so great that France legally declared foie gras part of its protected gastronomic heritage. About 30,000 French families depend on foie gras farming for their livelihood. Major production regions include the Périgord (Dordogne) and Alsace. Other Producing Countries: The next biggest producers are Hungary and Bulgaria, each producing on the order of a couple thousand tons per year. These countries mostly export their foie gras (often raw liver) to France and other markets. Hungary, for example, is the world’s largest exporter of goose foie gras and a significant supplier to France’s foie gras industry. Spain also has a small foie gras production, and China has begun producing foie gras (China produced an estimated 500 tons by 2014). Canada (particularly Quebec) produces some foie gras as well – Quebec has a few farms and is a source of foie gras for the North American market. Major Markets (Consumers): After France (which consumes the lion’s share globally), other big foie gras consuming markets include Western Europe (Spain, Belgium, Luxembourg, Switzerland, etc. have strong demand) and parts of East Asia. In fact, France’s main export destinations are Japan, Spain, and Belgium. Japan is well known as a top importer of French foie gras – Japanese haute cuisine and luxury hotels serve it, and it’s considered a status ingredient there. Belgium and Spain not only consume a lot but also have their own culinary traditions with foie gras. Other notable markets: the UK (though it bans production, it has allowed imports; high-end British restaurants do serve foie gras), and cities like Hong Kong, Singapore, Dubai, and Las Vegas (in the international tourism sense) are all places where foie gras is found on fine-dining menus. Bans and Legal Status: Foie gras production (force-feeding) is controversial and banned in over a dozen countries on animal welfare grounds. Notably, India has banned the import of foie gras entirely, becoming the first country to do so (2014). Britain has long banned domestic production and as of 2022 was considering banning imports post-Brexit. Many European countries (Germany, Italy, Denmark, etc.) forbid force-feeding on their farms, though they may import foie gras from France. Within the U.S., as discussed, California bans sales, and New York City attempted a ban. Conversely, some countries protect foie gras: France itself, and places like China (no widespread bans; rather, interest in local production has grown). The net effect of these bans is primarily ethical and local – globally, foie gras is still traded and consumed in significant quantities in the culinary capitals that desire it. Global Market Size: To put things in perspective, global foie gras production is on the order of 22,000–27,000 tons per year. The U.S. production (roughly 250–400 tons/year in the 2000s) is a mere 1–2% of the world total. In economic terms, the global foie gras market was estimated around $1 billion USD in recent years (and growing slowly despite controversies). France alone accounts for the majority of that value. The American market is tiny next to France’s; for example, French consumers eat ~19,000 tons annually, whereas Americans might consume a few hundred tons. International Cities: If we were to compare cities globally, Paris would undoubtedly top the list – foie gras is ubiquitous in Parisian gastronomy, especially in festive seasons. Other French cities (Toulouse, Strasbourg, etc.) also see high consumption. Tokyo and Osaka in Japan are huge import markets – many French restaurants there serve foie gras, and it’s a prized ingredient. Hong Kong historically was a big market (as a luxury dining hub in Asia). London has demand in its fine dining sector (though there’s public opposition, leading some stores to stop selling it). And interestingly, some smaller places famous for gastronomy, like San Sebastián in Spain or Brussels in Belgium, have high per-capita foie gras consumption. The U.S. cities like New York or Las Vegas are significant globally but still pale next to the likes of Paris in terms of volume. In summary, international demand is led by Europe (especially France) and parts of Asia, with the U.S. being a secondary market. U.S. foie gras enthusiasts often rely on imported French product for goose foie gras or specialties – for instance, French tinned foie gras or pâté is imported for gourmet retail. But overall, the U.S. accounts for only a small fragment of foie gras consumption worldwide. Conclusion: Foie gras remains a niche, luxury product concentrated in specific geographies. In the United States, New York City is the heavyweight (about 30% of the market on its own), and the next two dozen or so cities – primarily those with robust fine dining scenes – make up virtually all remaining sales. A few farms in New York (and one in Minnesota) supply most of the domestic foie gras, often through specialty distributors, to upscale restaurants in those cities. Many top chefs and affluent diners continue to enjoy foie gras, even as ethical debates lead some jurisdictions to ban it. Internationally, the U.S. market is small next to Europe and Asia’s, with France dominating production and consumption. Foie gras’s presence in the U.S. is thus a story of concentration: concentrated in certain cities, certain restaurants, and supplied by very few players – a luxury market living on in the face of both fervent demand from culinary connoisseurs and ongoing challenges from animal welfare proponents. Sources: Citations are provided in-line for all data and claims, using authoritative sources such as news articles, industry publications, and official statements. Notably, The Guardian and NYC Bar Association documents confirm NYC’s ~20–30% share; The Counter (food industry news) details U.S. consumption growth and urban concentration; Eater and Newsweek provide city-specific insights on bans and restaurant counts4; and Reuters/Wikimedia sources give global context. These and other references underpin the analysis above. 1 2 File:Foie Gras.jpg - Wikimedia Commons https://commons.wikimedia.org/wiki/File:Foie_Gras.jpg 3 A farewell to foie gras - Los Angeles Times https://www.latimes.com/la-a-farewell-to-foie-gras-20120629-photogallery.html 4 5 Where to order foie gras in Las Vegas | Eater Vegas https://vegas.eater.com/maps/best-restaurants-foie-gras-las-vegas