Please email Londons Provender restaurant, they profit out of Foie Gras
A Michelin-starred chef has hit back at environmental campaigners trying to stop the sale of foie gras at his Wanstead restaurant.
The Waltham Forest and Redbridge Green Party is campaigning for Provender bistro, in Wanstead High Street, to take the product off the menu.
Foie gras, which is regarded as a delicacy, is a duck or goose liver product made by force-feeding birds to fatten the liver.
Green Party member Mark Dawes said: “Foie Gras is a cruel product and its sale should be banned.
“I hope people will not buy foie gras from Provender and that the restaurant acts with compassion and stops selling it.”
But chef and patron Max Renzland, who has worked with celebrity chef Marco Pierre White, insists he is concerned about animal welfare.
He said: “You can eat and buy foie gras in any European country because it’s not inherently cruel.
“There are bad foie gras farms like there are bad chicken farms and chicken is eaten by a far bigger proportion of the population.
“A tiny proportion of our customers eat it but it’s about freedom of choice.”
Provender sells an estimated 10 to 15 livers a week.
Mr Renzland has been in the restaurant trade for 35 years and said he has visited many foie gras farms.
He added: “The foie gras we use is done mainly in very small farms and yes, there’s a funnel used, but in very small quantities.
“I’m sure you can find plenty of YouTube clips on the internet but I don’t think you can criticise something you’ve never seen.”
The Waltham Forest and Redbridge Green Party previously campaigned against the sale of foie gras in Belgique patisserie in Cambridge Park, Wanstead.
Mr Dawes is also involved in campaigns against sellers including Fortnum and Mason.
He said: “The aim of our campaign is to raise awareness of the cruelty of foie gras and that Provender is selling the product in the hope that if customers do not order it, it will be taken off the menu and help stop animal suffering.”
Production is banned in the UK but there are no rules against selling imported foie gras.
To Whom It Concerns,
I am disturbed to learn that your establishment is still selling foie gras, the production of which inflicts incredible suffering and cruelty upon sentient animals. As such, I respectfully request you take immediate steps to eliminate foie gras from your product list.
Foie gras, French for “fatty liver,” is made from the grotesquely enlarged livers of male ducks and geese. The birds are kept in tiny wire cages or packed into sheds. Pipes are repeatedly shoved down the birds’ throats, and up to 4 pounds of grain and fat are pumped into their stomachs two or three times every day. The pipes puncture many birds’ throats, sometimes causing the animals to bleed to death. This cruel procedure causes the birds’ livers to become diseased and swell to up to 10 times their normal size. Many birds become too sick to stand up. The birds who survive the force-feeding are killed, and their livers are sold for foie gras.
Globally, people have spoken out against the cruelty of foie gras. In 2004, as you know, California passed a law banning the sale and production of foie gras, effective this year; his Holiness Pope Benedict XVI denounced foie gras, the force-feeding as being in violation of Biblical principles; and foie gras production has been outlawed in the U.K., Germany, the Czech Republic, Finland, Luxembourg, Norway, Poland, Sweden, Switzerland, Denmark, and Israel.
As such, I respectfully request you please reconsider and make the compassionate and ethical decision to ban foie gras. You may be interested to know in addition to those people and places indicated above, many regional chefs and colleagues have recently removed foie gras from their menus, and I would love to inform my friends and acquaintances that you have joined them by also rejecting this torture and eliminating foie gras. Until such a time, however, I maintain the only ethical decision is to promote a boycott of your establishment and visiting instead the ones that do not sell foie gras.
I look forward to a positive response, however, so that I may visit you again.
Please feel free to watch the following video illustrating in disturbing detail the inherent cruelty of foie gras production:
Thank you for your attention to this urgent issue.
foie gross is disgusting,
do you know how
it is done?
if it were you being
force fed and choking,
you would not think it
Karen Lyons Kalmenson