Our Founder

When Etienne Trouvelot emigrated to the United States in 1869, he had a dual vision: To revolutionize the silk industry, and to bring his family's fine French cuisine to America. After some silkworm breeding setbacks, however, he turned his full attention to the restaurant business, only to discover that Americans are nothing but mindless gluttons who give more thought to the color of their horseless carriage than to the food they eat. Rather than being discouraged, however, Etienne decided to find a way to make French cuisine appeal to Americans without sacrificing tradition. Thus was born La Gavage, a restaurant which uses the ancient French technique of force-feeding to provide Americans with the type of dining experience that suits their barbaric lifestyle.


Staff members perfect their technique on geese before being allowed to serve customers

The technique is traditionally used to produce foie gras, the enlarged fatty liver of ducks or geese which is considered a delicacy the world over. The traditional method involves inserting a long funnel into the bird's throat and pumping a slurry of ground corn and water directly into the bird's stomach to ensure obesity. While this method has occasionally been criticized as cruel when applied to farm animals, at La Gavage we have learned through experience that American diners consider the discomfort they experience to be greatly outweighed by the large amount of food they can ingest in such a short time.


Five generations of Trouvelots have owned and operated La Gavage using the same exacting methods developed by Etienne in the late 1800's. The present owners, brothers Jacques and Pierre Trouvelot, offer their sincerest wishes that you will join them for an unforgettable dining experience.


La Gavage - When "all you can eat" just isn't enough.


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