Know the story of foie gras

From Alexandra Egré.

ON dining out at several restaurants on the Island recently, I was both saddened and utterly appalled to find foie gras featuring on so many menus.

I fail to understand why foie gras is marketed as a luxury food item when its production involves such inherent cruelty. Perhaps chefs, restaurateurs and diners are unaware of the process involved in the manufacture of this product?

To produce foie gras, ducks and geese are force fed up to a third of their body weight each day. Living a terrified existence in barren metal cages, many birds suffer broken bones, ruptured stomachs and wounds in their necks from the feeding pipes which are forcibly pushed down their throats.

After the duck or goose has bee slaughtered its liver (diseased and swollen up to ten times its normal size) is removed, packaged and distributed in a tin or jar labelled ‘foie gras’ – literally fatty liver. It is this that then goes on to be served up as a dish in a restaurant.

I implore restaurateurs and chefs to reconsider the inclusion of this food product in their menus. I hope this information has also provided food for thought for diners and may serve to inform their future meal choices.

La Première, Neville Holt,

Le Rond Collas,

St Martin.