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FYI:
- Foie Gras can be either goose or duck liver. A larger proportion of the foie gras you find is duck. Duck is not considered to be inferior to goose. What counts is the quality of the livers themselves (the livers produced in the conditions described in that article are bound to be inferior and are not what a gourmet of 3-star chef would use).
- The Michelin restaurant rating goes up to 3 stars. Notice that they are very selective and a 1-star restaurant is already considered very good.
- Michelin guide is not yet covering North America, but they are said to be working on a US guide that should be released shortly
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