date:Nov 15, 2012
After a court in the United Kingdom ordered the Brasserie Blanc restaurant to cook lambs liver at 70C for at least two minutes, the Michelin-starred French TV chef Raymond Blanc decided to pull the entree from all his Brasserie Bar Co. restaurants.
Through a spokeswoman, Chef Blanc said he prefers removing livers from the menu to overcooking them to the dissatisfaction of his customers.
The Guardian newspaper says that by pulling livers from the menu Blanc will not be contesting or challengi