The New York Times recently reported on a foie gras celebratory dinner in Los Angeles at Animal – eight courses devoted to the soon-to-be- outlawed delicacy prepared by Jon Shook, Vinny Dotolo and Ludovic Lefebvre:
There was smoked foie gras, roasted foie gras, steamed foie gras and liquefied foie gras, injected into agnolotti. It was served with veal tongue, yogurt, prosciutto, mustard ice cream and truffles. There was even a foie gras dessert: a brownie sundae with foie gras Chantilly.
One dinner does not make for a protest. In a short eight months, the California statewide ban on force-feeding and the sale of force-feeding products will go into effect.
Last month, the Los Angeles City Council unanimously passed a resolution applauding the animal protection measure and commending restaurants for removing the controversial item before the ban takes effect. Six other city councils–San Francisco, San Diego, Berkeley, Solana Beach, West Hollywood, and Carlsbad–have done the same.
Even The New York Times article comments on the inevitability of the foie gras ban:
Violators of the law will face fines of up to $1,000 a day. But Mr. Lefebvre said he was already cooking up ways to work around this latest prohibition. “Maybe I’m going to change the name,” he said. “Call it duck liver. Call it pâté. But I’ll find a way. People like foie gras.”
What about “Super Liver”?
[Photo by Monica Almeida/The New York Times]