Albert Roux, one of the world’s most influential chefs, has said foie gras should carry a health warning similar to that of cigarettes, so that people are aware of the inhumane methods of producing the delicacy.
According to Scotland on Sunday, Roux spoke against the use of foie gras at a cookery demonstration at the site of his new restaurant at Rocpool Reserve Hotel in Inverness, explaining that the traditional method of production should stop.
Lasse Bruun, Compassion in World Farming’s head of campaign, said Roux’s condemnation of one of the ‘most inhumane and cruel systems of feeding’ was ‘absolutely fantastic’.
“It’s good when British chefs speak out against foie gras, but a French chef coming out against it is a move forward,” he said. “We need a clear method of production labelling for all animal products, as we have with eggs, along with greater consumer awareness about what the different systems mean for farm animals.”
However, despite Mr. Roux’s reservations, his son, Michel Roux Jr, still serves traditionally produced foie gras from the South West of France on his menu at Le Gavroche.
Michael Caines is another chef refusing to axe foie gras from his menu at his restaurant, ABode Exeter, and has this week been handed a 600-signature petition from local animal welfare group, Exeter Friends for Animals.
EFA project co-ordinator Martin Fox, said ABode is now just one of two Exeter restaurants still serving the delicacy. “We had been running a campaign to make Exeter foie gras free for over a year now,” Fox explained. “Out of all the people we approached, the only person who didn’t respond to any of our letters or calls was Mr. Caines.”
While foie gras still remains on the menu at Abode Exeter, Caines’ management has refused to comment on the subject.