Top French chef wants end to ‘inhumane’ foie gras
A well-known Michelin-starred French chef has criticised what he believes are inhumane farming methods of one of his country’s most infamous delicacies – foie gras.
Frenchman Albert Roux, who has trained high-profile chefs including Gordon Ramsay, said the traditional method of producing foie gras, by force-feeding ducks and geese, should stop. He believes more humane methods should be used that allow the birds to gorge themselves, naturally.
“It’s the same as cigarettes, it should carry a health warning so that people know what’s been done to the animal,” he said, speaking at a cooking exhibition in Inverness where he will be opening a new restaurant in 2009.
The production of foie gras is banned in the UK, but it is reported that the British are among the world’s largest consumers.
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