The trend started in Chicago. A top chef there decided to stop serving foie gras at his Michelin-starred restaurant.
The reason is of course the alleged cruel treatment of ducks and geese. It then spread to New York and California. In the most affluent parts of the States now foie gras is out-lawed. Never mind that the livers are farmed in American not in France.
Signs of self-regulation began to show in London. The lease of a butcher in the Food Hall of Selfridges' was terminated because he sold foie gras under the counter against the stated policy. The trend has also spread to Australia.
Meanwhile in the UK where foie gras is not banned we'd continue to serve it. We dread the day that it would only be available in France.
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