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Fine Dining: caviar, white/black truffles, and foie gras?


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I dine out. A lot. Obviously, I will be scaling this back for the next several weeks. In looking at some menus for upcoming events, I noticed these ingredients (which I happen to also love) and wondered if they were allowed. For the most part...it's fish eggs, a type of fungus (like a mushroom), and duck liver.


I looked through the book and searched the forum. Nothing came up.



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