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Wolfgang Puck will eliminate foie gras, but his chefs will continue to cut lobsters in half while they are alive rather than use a stun gun. (Lori Shepler / LAT)
This is Puck’s organic veal “wiener schnitzel” fingerling potato salad and young mache salad dish. (Lori Shepler / LAT)
Pan roasted organic chicken with vegetables and black truffles dish. (Lori Shepler / LAT)
Wild Alaskan salmon dish with Indian spices dish. (Lori Shepler / LAT)
Marinated Japanese hamachi and tuna sashimi dish. (Lori Shepler / LAT)
