It had died down for a few months, but it was only a matter of time before the whole foie gras argument kicked off again. Should or shouldn't it be allowed? Well, the RSPCA have now launched their own campaign asking for a nationwide ban on it.
But is there another solution for the restaurant keen to pop the delicacy on its menu?
The romantic (if that's the right word) image of maltreated ducks and geese is of plump birds nailed to the floor and force-fed corn with metal pipes. It might not always be the case, but news broke earlier this year of the most ethical method yet.
Spanish farmer Pateria de Sousa claims to be taking advantage of the birds migratory feeding patterns to swell their livers before slaughter, thus taking force feeding out of the equation.
And it's no gimmick. He was awarded Coup de Coeur by the Paris International Food Salon for innovation earlier this year. The French on the whole though, are in a bit of a flap, many claiming it's not foie gras because of the methods used.
What do you restaurateurs and chefs think? Is foie gras cruel, is it a necessary evil, or does the blame lie with chefs for sourcing cheaper, less ethical foie gras suppliers rather than supporting artesian producers who cause the birds considerably less suffering? And more importantly, would you buy ethical foie gras at a higher premium?
