In the 1980s and 1990s, foie gras was a trendy ingredient and found on restaurant menus. However, it has now practically vanished. And not only in Catalonia, but also in France. "I spent a few days in Paris, and I ate in one-, two-, and three-star restaurants; foie gras was nowhere to be found," says Philippe Regol, a gastronome participating in a panel discussion entitled "Why is foie gras in danger?" at this week's Girona Gastronomic Forum.