Foie gras could be hazardous to your health -- especially if you are producing it, selling it or offering it on your restaurant menu. At least that's the way it looks to Laurent Manrique, the French-born chef at San Francisco's renowned Aqua restaurant, and his two partners in a foie gras venture, Didier Jaubert and Guillermo Gonzalez.
For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2003.
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