Fois gras is a staple of upscale restaurants across the country that is vanishing from the menus during an unprecedented crisis.
It is a controversial culinary jewel that is very delicious
But, some manufacturers have begun to reduce its portions.
European countries are encountering bird flu epidemic for months.
It has destroyed country’s poultry industry, and now it is threatening Michelin-starred restaurants as well.
“It’s been a month since we started to have less foie gras, and then this week we got none,” says Pascal Lombard, the chef and owner of Le 1862.
Lombard is organizing emergency talks with local producers as normal deliveries of the delicious goose liver paté have stopped up.
Its traditional production process, which involves force feeding geese and ducks, has long been condemned by animal rights activists.
Hey have succeeded in having such practices prohibited in other countries.
Another hazard to bird welfare is now limiting consumption.
Lombard’s restaurant is located in the heart of Périgord which is one of the epicenters of the latest bird flu epidemic.
French Agriculture Ministry confirmed that the country had to kill 16 million poultry starting from November 2021, due to evolving disease.
“This number is unprecedented for France, which had never been exposed to a crisis of such scale,” said Marie-Pierre Pé, director of France’s inter-professional committee.