Albert Roux Calls for Foie Gras Warning and Labelling
Kettle and pot talking from Monsieur Roux….
Albert Roux, widely recognised as the Godfather of British chefs has made a suprise call for foie gras to carry a warning similar to that on cigarette packets warning customers of the inhumane methods of foie gras production.
Apparently he spoke out against the French delicacy during a cooking demonstration much to the enthusiasm of campaigners against this method of farming. I must say I have never heard of a French chef speaking out against foie gras before, British chefs have but none with the gravitas of Albert Roux.
Monsieur Roux along with his brother Michel have trained many of Britain’s finest chefs, they both won the coveted three michelin stars for their restaurants, Le Gavroche in London and The Waterside Inn at Bray. Albert’s son, Michel runs the kitchen at Le Gavroche and guess what? He uses foie gras.
As I have stated in the past I choose not to put foie gras on my menus, I am aware at the methods used to fatten the livers and I made a decision. I wonder when Monsieur Roux became aware of this? some sixty years ago I would imagine! I would be fascinated to know what has changed his mind, he has used foie gras for years and is very much part of the old school of French chefs.
Well, he has changed his mind by all accounts and that can only be a boost for animal welfare groups up and down the country, will this be enough to make other chefs change their minds? All eyes will be on his son no doubt!!
Miles
perhaps he’s changed his opinion with age - or, less charitably, is he just playing to the gallery ?
Rod
January 13, 2009 @ 12:30 pm
Rod,
Not sure-he’s not changed his menu either way!!
Miles
January 13, 2009 @ 1:52 pm
You know how I feel on this subject. I meant to send this along some time ago, but it took this post and my crushing hangover to jar my memory:
http://www.luxury-insider.com/Columns/KohYL/shut_up_and_eat_your_food/
On a side note, those assholes at PETA have decided to go after fishing now - calling fish “sea kittens” in an attempt to make the fishery industry look inhumane. I just might put a new “kitten” dish on the menu soon if they keep this one up.
January 13, 2009 @ 1:57 pm
Dave,
I do indeed and it provoked some excellent comments from you first time around. Thanks for the link, I’ll read it now. As for PETA, well I think the fishing industry has enough problems. Perhaps we should focus our attention on encouraging the eating of fish from sustainable sources instead of trying to turn everyone into vegetarians. It’s not going to happen.
Good luck with the hangover, I did a post about a cure for that once
Miles
January 13, 2009 @ 2:07 pm
All right, I am putting my money where my mouth is - even though I don’t serve it. I am visiting Hudson Valley Foie Gras in a week and a half. It is a 2 hour drive North for me (probably 3hrs cause I could get lost on a straight road). I will take pictures and report what I see. HVFG has been very inviting, even eager for visitors. They have invited every Foie Gras foe in print and media - and have yet to be taken up on a visit. I like their motto “We use everything but the quack”. I go through dozens of their duck breasts and confit legs weekly. Could be one of the top quality purveyors on the entire East coast through D’Artagnan.
http://www.hudsonvalleyfoiegras.com/
http://www.dartagnan.com/
I f’ing hate hypocrites. Hey Albert - walk the walk or STFU!
January 14, 2009 @ 6:09 am
You know, for years I’ve laboured under a misconception regarding foie gras. I’d always been under the impression that these birds were constantly force-fed. This misconception stems from an insert seen on telly, which goes to show how misleading the media can be, at times. Thank you for the link, Dave, it’s certainly an interesting read.
January 14, 2009 @ 7:22 am
Dave,
Good for you, I look forward to hearing your report back. Looks like you’ve got a good supplier at Dartagnan.
I’ll let you know if foie gras comes off the menu at Le Gavroche-doubt it though!
Miles
January 14, 2009 @ 8:05 am
Xenny,
I’ve come back to this topic because it should be heard from both sides of the debate, good or bad. I think people have a tendancy to pick out only the headline grabbing information when putting their case forward when a sensible, well researched argument would make for a more constructive debate.
Miles
January 14, 2009 @ 8:08 am
Miles,
I don’t know if you know who Dab Barber is, top notch NYC chef - huge proponent of sustainable farming (he even has his own farm supplying all of his produce and protein except fish).
http://www.bluehillfarm.com/food/overview/team/dan-barber
Here he is speaking on humane Foie from Spain. Long video but well worth it. Have you heard of this?
http://www.stilllifecafe.com/blog/2009/02/01/good-food-the-future-of-good-food-eco-friendly-fois-gras/
February 5, 2009 @ 7:37 pm
good grief - Dan Barber sorry
February 5, 2009 @ 7:53 pm
Dave,
Thanks for that, will have a look now, I’ve not heard of him which annoys me slightly-I pride myself on knowing who’s who in the US chef business.
Great to have you back.
Miles
February 5, 2009 @ 10:20 pm
Everyone!!!!
I thought we might have a virtual house warming party for Dave in NYC.
Who’s up for it?
‘Bags I don’t do the catering!’
Miles
ps: Melissa, if you haven’t heard of “Bags” as an expression I’m sure Cid will enlighten you
February 5, 2009 @ 10:23 pm
Miles,
It’s virtual catering so I’ll be cooking some chop smackingly good Collins recipes….. all of them perfectly presented and piping hot… even the salads
After one medicinal Schnapps you’ll forgive me if the courses get a bit muddled!
Cid
February 6, 2009 @ 9:50 am
Cid,
As long as I’m not doing it I couldn’t care less
Miles
February 6, 2009 @ 3:55 pm
good:
3/4 unpacked - not sure what to do with the rest
Threatened a new, rather snotty, waitron with castration and watched his attitude change immediately.
Bad:
turned 41 today
was told to stop threatening snotty waiters with castration
one of my old punk rock idols passed away - Lux Interior of The Cramps
February 7, 2009 @ 3:36 am
Cid,
Your virtual catering sounds wonderful - I’m self medicating with Bourbon and Valium.
Dave
February 7, 2009 @ 3:38 am
Dave,
Now where you’re coming from on that one, what a job!!
Miles
February 7, 2009 @ 6:39 am
Miles & Cid,
I am in on the virtual house party. I’ll bring a big pan of hungarian goulash, a pot full of red cabbage, some quiches and big cakes, of course!
Dave, us girls will sort out your waitron problems. Cid with fishnet tights at the ready now that she is in top condition and me in my dirndl
I might even try a yodl 
On second thoughts, I don’t want to spoil your house warming party, Dave. You may think you are hallucinating 
Miles will be excused blowing up balloons on account of his miner’s lungs.
I shall make a start….
Elsie
February 7, 2009 @ 1:26 pm
Elsie,
I swear you get more outrageous every day….. I love it
A word of warning… I’m only two weeks into my health kick with six months to go, do you suppose Dave can wait that long? Either that or he’s going to need lots of medication if I’ve got to squeeze myself into fishnets…. do you think he’d mind if they were support tights instead?
Cid
February 7, 2009 @ 1:39 pm
http://news.bbc.co.uk/1/hi/england/london/7887304.stm
How about some consideration for my eyes! I swear I hate PETA with a passion that grows stronger every day - they are the definition of hypocrisy.
February 13, 2009 @ 2:31 pm
Dave,
Love it!!!
Miles
February 13, 2009 @ 2:42 pm