Seared foie gras on pain perdue, with fig and arugula is seen at Mulvaney’s B&L restaurant in Sacramento on June 19, 2012. Foie gras, or fatty liver, is considered among the world’s great delicacies but others shudder at the force-feeding methods it takes to engorge animal livers.
Seared foie gras on pain perdue, with fig and arugula is seen at Mulvaney’s B&L restaurant in Sacramento on June 19, 2012. Foie gras, or fatty liver, is considered among the world’s great delicacies but others shudder at the force-feeding methods it takes to engorge animal livers. Randall Benton Sacramento Bee file
Seared foie gras on pain perdue, with fig and arugula is seen at Mulvaney’s B&L restaurant in Sacramento on June 19, 2012. Foie gras, or fatty liver, is considered among the world’s great delicacies but others shudder at the force-feeding methods it takes to engorge animal livers. Randall Benton Sacramento Bee file

Food & Drink

January 07, 2015 6:52 PM

Foie gras can go back on menus, judge rules

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