I always try to look at the bright side of things.

I think foie gras has become a cliche. A way for chefs to give the illusion of luxury - without doing a lot of work in the kitchen. The true test of a chef in my opinion is taking something rather plain - and making it extraordinary (some famous food writer once said that the ultimate challenge for a chef was a plain fish). In fact - I don't recall eating foie gras in France except once - in the Dordogne (foie gras region of France - where it is a local specialty). So I'd look at this as an opportunity for chefs to really "show their stuff". And none of those tedious tasting menus where everything is lukewarm and prepared 10 hours in advance. I want to see chefs who really know how to cook. Robyn