Local menus: suddenly overstuffed with foie gras.(prices and rates of Hudson Valley foie gras )(Brief article)

From: Crain's Chicago Business | Date: May 15, 2006| Author: | Copyright information

Byline: Virginia Gerst

Faced with a City Council ban that will put foie gras on ice, restaurants are cooking up plans to bid the French delicacy adieu.

At One Sixtyblue, a special menu includes an appetizer of Hudson Valley foie gras with farm cherry seedlings and homemade brioche ($20), a main course of foie gras and glazed Thumbelina carrots ($40) and a side of mashed potatoes with foie gras butter ($11).

Executive Chef Martial Noguier will top any piece of meat on the menu with foie gras ($20 surcharge) and, with 24 hours' notice, will roast an entire foie gras in ...

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