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If you just can't resist the silky delights of foie gras, you're in luck. Charles Campion visits three establishments where the ingredients are as sophisticated as the menus...
Club Gascon
57 West Smithfield, EC1
Pascal Aussignac's acclaimed restaurant is a temple to the silky delights of foie gras, so much so that there is a whole menu section featuring the stuff. Cerebral dishes. £55pp ex-drinks
(020 7796 0600)
The Square
6-10 Bruton Street, W1
Philip Howard's sophisticated menu includes dishes like "Terrine of smoked foie gras with summer truffle, pickled girolles and apricot, camomile and honey jelly".
£60pp ex-drinks
(020 7235 1200)
The Capital
22 Basil Street, SW3
French chef Eric Chavot serves classical dishes with a twist - pan-fried foie gras comes with Puy lentils and "Jus Pointu". Excellent cooking in sleek surroundings. £60pp ex-drinks
(020 7589 5171)
Reader views (5)
This is horrendous what humans are doing to geese in order to produce unhealthy organs,its like a horror movie not just geese many animals at the hands of human barbaric acts.I say ban all self interest industrys that support animal cruelty in any way.the subject of animals suffering worldwide should be high priority in any political debate.
- Debbie, Waltham crooss United Kingdom, 21/10/2010 12:21
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What’s wrong with foie gras?
It is produced by ramming a pipe down the throats of ducks and geese two or three times a day, and force-feeding them until their livers expand to up to 10 times their normal size.
I urge The London Standard to delete this topic of this site. Charles Campion, shame on you.
- Kish Tailor, London, UK, 27/05/2009 01:39
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I agree strongly with you didi, its disgusting and inhumane, the lengths that animals must suffer for human pleasure. Its pretentious food and it makes me sick how it is being promoted.
- Nikola Hooks, britain, london, 13/05/2009 10:03
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I think it's horrendous that at a time when certain countries see fit to ban foie gras owing to the cruel, torturous way it is produced, the conscience-free Campion decides to big up the establishments profiting from the sale of the controversial food. The reality of the industry is that hundreds of geese have their necks clamped in devices and food rammed down their throats until their liver is unhealthily and fatally fatty. They are tortured to death and then we eat their unhealthy, morbid organ.
- Didi, london, 04/09/2006 11:50
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Fine venues but outrageous prices. About 150 grams of foie gras per person is considered a "generous" portion. Retail cost: about £10 maximum. So how is the mark up justified?
- Livingstone-Wallace, switzerland, 25/08/2006 14:39
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