David Chang

foie gras. In New York, when a ban was proposed, chefs like David Chang deliberately added more foie gras dishes to menus, donating proceeds as “an act of defiance” against what he called “the anti-fo

DEEP RESEARCH PROMPT — Global Foie Gras Industry, Culinary Defense, and Pro-Foie-Gras Resources (All Media Types, All Eras)— 2. Chef Defenses, Culinary Media, and Gastronomy Sources

penly been loyal to D’Artagnan; for example, Daniel Boulud, David Chang, Barbara Lynch, Danny Meyer, Grant Achatz, and the late Anthony Bourdain have all been noted as clients – Bourdain even nickname

D’Artagnan: Company Overview and Key Details— Industry Peers and Competitors

dish in NYC, emblematic of NYC’s culinary creativity. Chef David Chang defended foie gras vehemently during ban debates (tweeting “This is Idiocracy…fing f” at news of the ban). - Atera (Tribeca) – 2

Full-Spectrum Analysis of New York City’s Foie Gras Market (Historical, Current, and Forecasted)— 2.1 Comprehensive List of NYC Restaurants Currently Serving Foie Gras

has justified significant supply from farms. Chef Attitude: David Chang vocally opposed the ban, considering foie gras a linchpin of creative cooking. Ko’s continued inclusion of foie gras (even as Mo

Full-Spectrum Analysis of New York City’s Foie Gras Market (Historical, Current, and Forecasted)— 2.2 Restaurants With the Highest Volume of Foie Gras Sales