Albert Roux criticises foie gras production methods
Silver Catey winner Albert Roux has criticised the production methods of foie gras, saying the controversial delicacy should carry a "health" warning similar to cigarettes.
Roux said that the practice of force-feeding should be replaced by more humane methods where birds are allowed to gorge themselves naturally, according to a report in the Scotsman on Sunday.
"It's the same as cigarettes, it should carry a health warning so that people know what's been done to the animal," the multi-Michelin-starred French chef said.
Roux made his comments at an event at the Rocpool Reserve hotel in Inverness, Scotland, where he will take over the food and beverage operation next year.
Roux's remit at the five-star hotel will include breakfast and room service as well as the opening of a new restaurant, Chez Roux, on 1 April.
The 50-seat brasserie will offer a classic French menu similar to that of the chef's recently established Brasserie Roux concept.
Literally French for "fat liver", foie gras is produced by the process of force-feeding, which results in the bird's liver becoming enlarged with an increased fat content referred to as a disease called "hepatic lipidosis".
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By Kerstin Kühn
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