DC chefs push back as voters weigh foie gras ban

Washington, D.C. is preparing to vote on a controversial food measure that would prohibit the sale of foie gras and ban the force-feeding of ducks through a metal tube, a practice used to produce the French delicacy.

Proponents of the measure argue the practice of force-feeding ducks is cruel and unnatural. Supporters have gathered thousands of signatures to bring the issue to the November ballot. Lobbying group Pro-Animal Future, which spent nearly $400,000, even sent a duck named Olivia Gray to D.C. to sway voters.

But D.C. chefs oppose the ballot. They express concern over legal ambiguities that could unintentionally affect other meat dishes like pate.

In protest, Chef Bart Hutchins of Butterworth’s in Southeast D.C. has introduced a special four-course foie gras tasting menu priced at $150 per person.

Renowned Chef Jose Andres also questioned if the ban would lead to other restrictions on beef, poultry, pork, and even vegetables.

Even if voters approve it, the prohibition will not take effect until July 2027, and legal hurdles could delay implementation. New York City placed a similar ban in 2019, which remains tied up in litigation.

Foie gras, which is made from fattened duck or goose liver, is currently served at roughly 50 local restaurants.