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It is one of the dishes most often associated with the holiday menu: foie gras. The product is increasingly debated in France, but also abroad and in the United Kingdom. The “faux gras” is now the new star of the holidays.
In terms of gastronomy, Great Britain has always cultivated a certain originality. A character trait that Alexis Gauthier embraced. Established in London since 1998, the French chef has reinvented with his own sauce one of the flags of our culinary culture: foie gras. He adds soy sauce, lentils, nuts, beetroot puree, but no food of animal origin. You must then mix everything, let stand, and you will obtain a preparation vegan, in appearance and not more than evocative: the “faux gras”.
Alexis Gauthier adopted it 5 years ago, after being sensitized by activists for the animal cause. He who used between 20 and 30 kg of real foie gras per week banned him from his restaurant. If it were to materialize, the ban on the consumption of foie gras in the United Kingdom should not have a major impact for French producers. Each year of the 16,000 tonnes produced in France, only around 100 are exported across the Channel.