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The US state of California will soon join countries like Italy, Britain and Germany in prohibiting the sale and production of the French delicacy Foie Gras. California lawmakers actually passed the prohibition in 2006, but it took six years for the ban to take effect.
And as CCTV’s Yakenda MacGahee reports- foie gras fanatics are scrambling to consume all they can.
From chaos in the kitchen -- to perfection on the plate. At least that’s the case at Alexander’s Steakhouse in San Francisco...an award-winning restaurant blending classic American bistro with a subtle sprinkle of Japanese flavor.
But this evening it’s a fast-approaching culinary ban of a fine French cuisine that’s bringing the crowds inside.
"I came here to eat Foie gras for the last time." Shawn Anderson said.
Yes folks are flocking in - no pun intended - to bid adieu to Foie Gras.
"Foie Gras is fattened duck liver, to be precise. But its not what it contains - rather - how it’s produced that has animal activist crying fowl." Shawn Anderson said.
Animal cruelty complaints -led lawmakers to prohibit the pricey delicacy in California-the first U.S. state to ban its sale and production. On the eve of the ban Alexander’s Steakhouse thought it only fitting to throw a final Foie Gras farewell feast.
And these diner’s are binging on every morsel of it because it’s no telling when - or if - they’ll ever consume this duck delicacy again.
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发表于 2016-8-2 11:19:54