London Foie Gras Restaurant To Go Vegan

The restaurant previously sold 20 kilograms of foie gras a week.

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foie gras

French fine-dining restaurant Gauthier Soho has revealed it will be going vegan after the owner learnt about the horrors of animal agriculture.

Owner Alexis Gauthier was particularly disturbed by the process of producing foie gras.

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Previously, the restaurant would go through around 20 kilograms (44 pounds) of foie gras every week, however, they now plan to go 100% vegan.

The menu is already around 75% plant-based, and offers an increasingly popular vegan tasting menu.

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The two-star Michelin chef has cited PETA as his reason for going vegan, and for making the decision to transform his restaurant.

He said: “[PETA activists] were saying I was a horrible person because I was using foie gras,”

“I thought about it and started to listen to what people had to say about the suffering of animals and thought ‘what am I here for? Is this really the future?'”

“Within 18 months to two years, we will hopefully be 100 per cent vegan.” 

“People will know there will be no impact on animals when they come into our restaurant.” 

Foie gras is the fattened liver of a duck or goose, which is often achieved through force-feeding the animal through metal tubes inserted into the throat.

Foie gras production is considered to be one of the most unethical forms of animal agriculture, and activists have been campaigning to ban the production within the UK for many years.

Although the restaurant is currently still serving cod, pork and duck, foie gras has already been removed from the menu.

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