Le Pavillon

t users of foie gras. These establishments—examples include Le Pavillon, La Côte Basque, La Grenouille, and Lutèce in New York; Maison Blanche in DC; Le Francais in suburban Chicago; Ernie’s in San Fr

Full Historical & Economic Analysis of the U.S. Foie Gras Market Before Domestic Production (Pre–1980s)— 1. Market & Economic Structure of Pre-1980s Foie Gras

n Soulé decided to remain in New York after WWII and opened Le Pavillon (1941), foie gras was entrenched on his menu for the wealthy Manhattan set[12][13]. From the 1940s through 1970s, foie gras turn

Full Historical & Economic Analysis of the U.S. Foie Gras Market Before Domestic Production (Pre–1980s)— 2. Culinary & Cultural Positioning in the Pre-1980s United States

ith foie gras on a wide scale at the 1939 Fair and later at Le Pavillon. Soulé was not the chef (he was proprietor), but he assembled a team that included chefs like Pierre Franey and Louis Diat, who

Full Historical & Economic Analysis of the U.S. Foie Gras Market Before Domestic Production (Pre–1980s)— 5. Key Actors: Importers, Distributors, and Chefs (Pre-1980s)

) Restaurant (City) Chef(s) Foie Gras Appearances Citations Le Pavillon (New York) Henri Soulé (proprietor); chefs: Pierre Franey et al. Cold pâté de foie gras en gelée; foie gras with truffles on toa

Full Historical & Economic Analysis of the U.S. Foie Gras Market Before Domestic Production (Pre–1980s)— Tables and Key Reference Points