The ban of production and sales of foie gras in the State of California, U.S.A., will come
into effect on the First of July, 2012.
It is not exactly news as the ban became state law seven years ago. Still, foie gras lovers react to the doomsday
emotionally. They have been scrambling
for their last foie gras dinners since May this year.
Below is a six-course Foie Gras tasting menu at a San Francisco
restaurant:
Amuse Bouche
Foie Gras Soup
Truffled Crackers, Seared
Foie Gras, Glazed Baby Turnips
Hudson
Valley Foie Gras Torchon
Smoked Apple Barbeque Glazed Squab, Caramelized Onion and Strawberry
Compote
Seared Day
Boat Scallop and Foie Gras
on Seared Yukon Gold Potatoes with Sherry Vinegar, Truffle Sauce
Foie Gras
Stuffed Quail
Wild Mushroom Salad, Quail Garlic Jus
Tournedos
Rossini
with Truffle Madeira Sauce
Bittersweet
Chocolat and Foie Gras Mousses
on Crunchy Feuilletine, Hazelnut Praline Sponge Cake, Cassis Gelee,
Bacon Ice Cream
Petit Fours
This traditional French restaurant is known for its good food and its
generous portion. The chef does not
believe in the trendy two-bites-per-plate nonsense. So, how much foie gras does one consume in these
six courses? Answer: 16-18 ounces. In other words, a pound or more of fatty duck liver. Absolutely delicious, decadent, and artery
blocking.
Foie gras aficionados are stocking up before the ban begins; many shops have
sold out. Restaurants inform diners that
they can buy foie gras from them and take it home (storing it at the restaurants
would be illegal). When the diners bring it back anytime after June 30th, the restaurants
will cook it for them. It works because there will be no sales involved at dinner time.
There are talks
of black market, free private dinners with "donations" and other creative ways to get
around the law. When all fails, Californians can always go to Las Vegas in the neighboring
state of Nevada where fine dining establishments will continue to dish out foie gras.
