LOS ANGELES — Sorry, uni. Your reign as California’s supreme culinary luxury is over. Foie gras has reclaimed its rightful throne after 2 1/2 years of exile.
U.S. District Judge Stephen Wilson of the Central District of California on Wednesday afternoon struck down the state’s ban on the sale of foie gras, which took effect in July 2012 under a 2004 law. Sales may resume immediately and restaurant chefs across California jubilantly announced that they would start serving the fatty duck or goose liver, an emblem of traditional French cuisine, at dinner that very evening.
Chef Ken Frank, an outspoken opponent of the ban for years, said that he would be offering foie gras with persimmons as an appetizer, and foie gras and truffle-stuffed capon as an entree at his restaurant La Toque in Napa on Wednesday night.
“I’ve been jumping up and down all day,” Frank said. “I’ve been…
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