The Wall Street Journal reports that as “the status of foie gras has slipped from prized delicacy to unhealthy fat food to politically incorrect contraband,” chefs who have depended on this item for at least part of their livelihoods have been faced with developing a substitute, something being described as “faux gras.”
The Journal writes: “Foie gras, of course, is French for ‘fatty liver.’ Made from the livers of ducks and geese, it has long been considered the height of haute cuisine. But now, amid an international debate over farming practices of those fowls -- and with the sale of foie gras now banned in Chicago -- chefs are trying to perform alchemy on sundry ingredients such as chicken livers, tofu and truffles. The goal: re-creating the smooth mousse-like texture and buttery taste of foie gras without the side of guilt.”
However, some chefs are sticking with the real thing, even in Chicago, where it is banned. The fact is that the Chicago ordinance only prevents the sale of foie gras, not giving it away – and so some chefs are doing precisely that.
The Journal writes: “Foie gras, of course, is French for ‘fatty liver.’ Made from the livers of ducks and geese, it has long been considered the height of haute cuisine. But now, amid an international debate over farming practices of those fowls -- and with the sale of foie gras now banned in Chicago -- chefs are trying to perform alchemy on sundry ingredients such as chicken livers, tofu and truffles. The goal: re-creating the smooth mousse-like texture and buttery taste of foie gras without the side of guilt.”
However, some chefs are sticking with the real thing, even in Chicago, where it is banned. The fact is that the Chicago ordinance only prevents the sale of foie gras, not giving it away – and so some chefs are doing precisely that.
- KC's View:
- I know this makes me sound like a heathen, but this all seems like a lot of effort to go to in order to serve liver.
