Fois gras is vanishing from menus in France during an 'unprecedented' crisis that has seen some manufacturers begin to consider reducing portions
Fois gras, the French culinary jewel that is as delicious as it is controversial, is a staple of upscale restaurants across the country. But now it's vanishing from menus during an"unprecedented" crisis that has seen some manufacturers begin to consider reducing portions.
Yet while French appetites for the delicacy have been largely undimmed by concerns over animal cruelty, another threat to avian welfare is now curbing consumption.16 million birds have been culled in France to try to curb the bird flu epidemic.The town of Les Eyzies, where Lombard's restaurant is located, is in the heart of Périgord, one of the epicenters of the latest bird flu epidemic.
A veteran of the foie gras industry with 35 years of experience, Pé is no stranger to avian influenza. Like seasonal outbreaks in the human world, bird flu hits Europe almost every year when birds migrate to and from Africa.This year the epidemic emerged in spring and reached the Pays de la Loire region in the west and Périgord territory in the southwest -- two crucial poultry production areas in France.
"There will certainly be small packaging sizes to make it easier to serve all the customers," she said.Les Eyzies, home to Le 1862 restaurant, is at the epicenter of the epidemic.To make the situation worse, other major foie gras producing countries in Europe are also facing a similar crisis, making it hard to make up for the shortfall via imports.
"We have a monitoring program that follows the same principle as what we've known to fight against Covid-19," she said.In areas where bird flu is detected, producers are sheltering ducks and geese to ensure that there is no contamination with migratory birds.