Photo Gallery: Chef Gaspard Caloz prepares foie gras(please enable pop-ups to see the gallery)Foie gras? Au revoir. Pate? Passe.One day, restaurant patrons might hear just that if New Jersey lawmakers join a growing movement against the fatty prepared livers of ducks and geese, the stuff of epicures' dreams -- and animal advocates' nightmares -- for 5,000 years. On Tuesday, Chicago began enforcing a ban on the dish. California is phasing it out by 2012, and similar laws have been under consideration in New York, Massachusetts, Illinois and Oregon. Even Philadelphia -- famously fond of the cholesterol-loaded cheese steak --...