Satisfied my craving for foie gras earlier this week at San Francisco’s La Folie Lounge, where Michelin-starred Chef Roland Passot served me foie gras soup, accompanied by a generous piece of pan-seared foie gras nestled atop two turnip slices. The soup was garnished with a delicate truffled breadstick.

The soup was like a foamy bisque, with the scent of foie gras wafting as a prelude to the flavors about to hit the tongue. It was perfectly balanced between the texture of the cream and the flavor of the foie gras. And, it was a splendid amuse bouche for the seared foie gras that shared the same plate. When prepared properly, seared foie gras is one of the richest, most luxurious edibles in the world.

La Folie’s chef and owner, Roland Passot, is one of the masters of foie gras preparation. He told me that a recent group came to his restaurant for a five-course dinner that included foie gras at every course. That’s not really a challenge for Roland - He finds ways to incorporate foie gras into just about everything.

No telling what he will do come Jan. 1, 2012, when foie gras prohibition begins in California. Learn more from the Artisan Farmers Alliance.