Oh, La La: Foie Gras Back On The Menu At Jardiniere
SF Covers brings word that the decadent, oft-embattled French duck liver foie gras has slipped back onto the menu at Jardiniere after chef Traci Des Jardins vowed to stop using it in 2003. Many Bay Area chefs began to rethink use of the controversial delicacy after a series of attacks on Aqua chef Laurent Manrique, blamed on radical animal rights activists who say force-feeding ducks to produce foie gras is cruel. Cruel or not, foie gras is a key ingredient in French cuisine, and remains a high demand luxury item among fine diners.
-- Brian Bernbaum