Foie Gras Headed Back to Chicago Menus

May 14, 2008

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The Chicago City Council has repealed its ban on the sale of foie gras. The delicacy is made of the liver of a fattened goose or duck. Some chefs are glad to see the ban go.

Chef Didier Durand wasn't going to waste any time. At a 4 p.m. press conference, he announced plans to put foie gras on the menu immediately at Cyrano's Bistro—just hours after the city council repealed the ban.

DURAND: As soon as possible. As soon as possible, tonight, yes.

But by dinner time—he'd backed off—a little. The repeal isn't automatic—so he is going to wait for it to go into effect before he charges for foie gras outright. Durand's been getting around the law by giving it away as a free garnish with an expensive salad.

He says the repeal decision marks a great day for Chicago.

DURAND: It's unbelievable, all the restaurants are so excited. Personally I want to thank City Council.

49th ward Alderman Joe Moore, who championed the ban, says the repeal is a set back for animal rights.