Chefs livid as court upholds foie gras ban
Judges rule in favour of a ban on the delicacy made by force-feeding ducks and geese
a statement that “the champagne corks are popping.”
“Peta has protested against this practice for years, showing videos of geese being forcefed that no one but the most callous chefs could stomach and revealing that foie gras is torture on toast and unimaginably cruel,” Newkirk said.
As of Friday night, the foie gras torchon was staying on the tasting menu at Melisse in Santa Monica, said owner and twostar Michelin chef Josiah Citrin.
“I didn’t really know it was coming; we’ll just see what happens,” he said. “I enjoy eating foie gras, but it’s not going to end what I do. I just don’t like being told what we can and can’t use.”
The legislature passed the law in 2004 after finding that forced feeding was cruel and inhumane. But it delayed enforcement for seven years so producers could come up with a new method of making the delicacy.