(US-md) Following outcry, it's au revoir to foie gras
- [Columbia Flier]
When a group of animal rights activists arrived outside of Tersiguel's
French Country Restaurant in Ellicott City on Dec. 1 and said they
were prepared to protest the presence of patŽ de foie gras on the
eatery's menu, Executive Chef Michel Tersiguel said he had no choice
but to stop serving the delicacy.
Tersiguel said Dec. 4 that he did not want his customers bothered by protesters.
"It was a no-win situation for us," he added.
As of Jan. 1, Tersiguel will stop carrying the patŽ, which is made
from fattened goose livers in a process that detractors claim is cruel
to the birds.
Meanwhile, Steve Wecker, an owner of the Iron Bridge Wine Co. in
Columbia, said his restaurant took foie gras off its menu Dec. 3
because of customer complaints.
"People have told us they'd ruin us" if Iron Bridge continued to serve
foie gras, Wecker said. "It's just not worth it to us."
Animal rights activists claim that the delicacy is cruel to geese
because it involves a process in which the birds are force-fed to
fatten their livers, then slaughtered.
"The force-feeding process is quite traumatic for the bird," said
Aaron Ross, a campaign coordinator for the Baltimore Animal Rights
Coalition, whose members met with Tersiguel on Dec. 1. "A lot of times
the birds cannot even walk or even stand. Some birds have literally
exploded from the force-feeding process."
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