Foie gras supporter eyeing honorary museum
Chicago chef Didier Durand, an outspoken proponent of foie gras, says he would like to create a museum dedicated to the controversial delicacy.
The Cyrano’s Bistrot chef said he will use a section of his restaurant for an exhibit about the history of foie gras, which is fattened liver taken from ducks or geese that have been force-fed, the Chicago Tribune reported Sunday.
God created that delicacy, but he never created a ban for it, Durand said.
But People for the Ethical Treatment of Animals official Bruce Friedrich said Durand’s museum plan represents nothing more than an honor to animal cruelty.
Durand scoffs at such animal cruelty claims.
What’s next? Frog legs? Durand asked the Tribune.
You don’t want to know how they get the legs off.