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Raymond Blanc & Foie Gras

 
Raymond Blanc has come under fire from animal rights activists who have slammed the Michelin-starred chef for serving foie gras at his Birmingham restaurant Brasserie Blanc.



Police have been called in to advise Raymond Blanc after he received sinister e-mails and letters from the activists demanding he remove the delicacy, which is produced by force-feeding geese and ducks, from his menu.

However, Blanc, who is also the chef-patron of the two-Michelin-starred Le Manoir aux Quat�Saisons in Great Milton, Oxfordshire, said he will continue to sell foie gras until spring.

�We have taken a decision as an organisation not to yield. But we are taking off foie gras in April because we always follow the seasons.

�Before we bring foie gras back in October, I will have a further look at the scientific evidence,� he said.

Blanc added that there he was not aware of any evidence of stress to the animals during the production of foie gras but said he would consider alternative sources if proved wrong.

�I will stop it if there is any evidence of pain to the animals because ethics are important to me,� he said.

The City of York Council recently rejected a motion to discuss a potential ban on the sale of foie gras in York restaurants and shops and instead asked council officials to investigate the issue and compile a report.
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Tags: Chef Raymond Blanc , Foie Gras , Foie Gras Recipes
 


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