The Houston Press blog is having a bit of April Fool’s fun with foie gras and veganism. The times are a-changing if the idea of a foie gras-centric restaurant is the stuff of jokes.
Foie gras will be used in place of butter in all recipes, even the pastries. Microgreens will be foraged from Houston’s vast network of overgrown, vacant lots, while vegetables will be grown in an enclosed, organic rooftop garden using manure sourced from local orphanages. No dish will weigh more than 1.4 ounces, weighed before being plated on the handcrafted bamboo dishes Hamish has made in China through a cost-efficient child labor system whose brutality is offset by the plates’ environmental appeal.