Geese across Chicago can breathe a collective sigh of relief as the city says au revoir to foie gras.

The goose or duck liver delicacy will be banned from sale in the city from next Tuesday (22 August), following pressure from animal rights campaigners.

But distributors, producers, processors and others involved in the industry have formed a pressure group of their own – the North American Foie Gras Association to oppose the ban. The group has also hired a lobbyist to make their case, amid fears that the ban could spread to other US cities.

In the days before the veto becomes final, restaurants are reported to be selling greater volumes of foie gras than ever, as chefs find creative ways in which to serve existing stock.

Caterer asked a selection of London-based chefs how they would feel about a similar ban in the capital:

Eric Chavot, head chef, The Capital, Chelsea
“What a sad bunch of people. We have been serving it here for seven years. If you want to eat it, eat it, if you don’t want to eat it, don’t!  I thought America was a land of opportunity – I suppose it is if you’re a goose, but not if you’re an American who wants to eat foie gras.”

Chris Handley, head chef, Racine, Knightsbridge
“If it was introduced as legislation than we’d have to deal with it – the way we had to deal with the ban on beef on the bone. It would be a pain, but we’d cope. I find it disappointing that Chicago has given way to these extremists. It should be about personal choice.”

Adrian Daniel, head chef and owner, The Gate, Hammersmith
“I think it’s a good idea to ban it – there’s a lot of cruelty involved in producing foie gras. I don’t have a problem with people eating meat, but when an animal is put under extra stress in order to produce a product, I think it’s unfair.”

By Matthew Batham

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