Vegas Chefs On California’s Foie Gras Ban

Las Vegas chefs are weighing in on California’s ban on foie gras.

Vegas Chef Brian Howard, executive chef at Comme Ça, penned an essay for Las Vegas Weekly.  Below are a few of the highlights.

“No other liver carries the same rich flavor or that perfect layering of crisp, soft and molten textures all the way through when seared. And foie is a versatile ingredient; it pairs well with almost any flavor profile, from super sweet to highly acidic. It’s unstoppable.”

“As chefs, we have the responsibility to source our product from the right places. We’re not in the business of animal cruelty, nor do we support it, but we are in the business of supporting what’s right for cuisine. French law states that foie gras belongs to the protected cultural and gastronomical heritage of France. It’s an integral part of gourmet cooking, and it will never go away. Restrictions will only push the product onto the black market, a far worse situation, because there would be no way to regulate it at all.”

“Let’s look at the real problems in America and recognize that foie gras is not one of them.”

You can read Chef Brian Howard’s entire essay here.