"We know that prohibition never works and it never will. (California) has a $16 billion deficit. Here we're going to create a foie gras police so we can look for chefs who are serving foie gras? This is laughable."
— Chef Roland Passot, of the San Francisco restaurant La Folie, quoted in a Bloomberg Businessweek story on a new California law prohibiting the sale of foie gras. The law took effect this month, and chefs and producers have been discussing ways around it, including charging a fee akin to corkage for customers who bring their own foie gras to restaurants.