In general, I appreciated Andrew Ross’ March 5 review of French restaurant Petite Jacqueline. I was displeased, however, with his reference to an earlier critic’s description of foie gras as “an auspicious start to the meal.”

Foie gras is French for “fat liver,” and it is the liver of a duck or goose that has been force-fed through a tube inserted into the bird’s esophagus.

A law was passed making it illegal to produce or sell foie gras in California (though that law has since been overturned, a decision that is now the subject of a state appeal). It certainly shouldn’t be promoted in Maine.

Beth Gallie

president, Maine Animal Coalition

South Portland