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On July 1, it became illegal to sell foie gras in California. And California’s foie gras fans have been freaking out.However, one chef thinks he’s found a loophole that’ll allow him to sell the controversial delicacy.
From the New York Times’ Jesse McKinley:
Ray Tang, the club’s owner and founding chef, says he believes that he is exempt from the state law – which bans the sale of any product derived from the force-feeding of birds – because the restaurant sits in a federally owned national park. Mr. Tang says he intends to test his theory this weekend by serving a foie gras slider, on a brioche bun, in honour of another French-tinged act of rebellion: Bastille Day, which falls on Saturday.
Tang says he’s been getting an earful from both sides of the foie gras debate.
Read more at NYT.com.
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