When My girlfriends asked me to go to St. Lawrence Restaurant  one night I was looking up the menu online and saw they serve the infamous foie Gras dish so I told them that I can’t join them because I love animals. They were surprised and they informed me that I had already been to other restaurants that serve this dish with them! Now I was surprised! I started looking up other places and found out that so many were serving this very cruel dish. So I am now begging Vancouverites to help us stop this dish served in Vancouver’s restaurants. Are we Ok that these chefs have so little regard for animal welfare that they cook diseased liver of tortured birds and serve that to the table next to us?   BCSPCA has a full report on how Foie Gras is produced on its website called “ The scientific Case Against Foie Gras” . I emailed some of these restaurants to let them know about this report and the replies were more than disappointing . If you are told by the restaurant that Foie Gras IS A NATURAL PROCESS. SEE Vet report on BCSPCA .  14 countries including Germany, Finland and UK have banned production of Foie Gras due to animal cruelty concerns while Canada remains as one of the top producers. 

Foie gras is French for “fatty liver”. These waterfowl are force-fed several times a day. This intrusive and painful experience begins at 12 weeks of age and lasts three weeks until the animals are slaughtered. These birds are usually confined in tiny cages throughout their life to make it easier for the farmers and will never see water their whole life. The force feeding causes the birds’ liver to become diseased and fatty and swell up to 10 times their normal size. Some birds die from  grain being forced into their lungs or when they choke on their own vomit. Other health problems include  fungal infections, diarrhea, impaired liver function, heat stress, lesions, and fractures of the sternum.

BCSPCA says: “One argument commonly put forward in defense of foie gras is that force feeding is an acceptable practice since ducks and geese will naturally gorge themselves in preparation for migration.  This argument does not hold for the mulard, the strain of duck most commonly used in the production of foie gras. “ ( See BCSPCA’s Report- Scientific case against Foie Gras, 2009)

ACTION TO CONSIDER: 

1- FOLLOW us on INSTA. Insta is important for the restaurant managers and helps add pressure on them. @Foiegras_Vancouver

2- EMAIL one restaurant. Let us know in the comments which one you emailed. 

LIST OF RESTAURANTS Seems to be: 

Acquafarina                             info@acquafarina.com

Le Crocodile                            info@lecrocodilerestaurant.com

Alouette                                   info@alouettevancouver.com

Tableau Bar Bistro                  info@tableaubarbistro.com

Noah’s Café

Bacchus Restaurant & Lounge           bacchus@wedgewoodhotel.com

St. Lawrence Restaurant                    info@stlawrencerestaurant.com

Ça Marche Crêperie                           info@aupetitcomptoir.ca

Absinthe Bistro                                   Info@bistroabsinthe.com

Au Comptoir                                        info@aucomptoir.ca

Linh Café                                            eat@linhcafe.com

L’Abattoir                                             info@labattoir.ca

Tourdefeast                                                 PIDGIN                                        Thefrenchtable: Herve Martin

Jules                                       
Feast the neighbourhood table

Tableau Bar Bistro                             

Five Sails( Canada Place)                
Chambar                                     info@chambar.com
Octopus garden
Hawksworth                                        info@hawksworthrestaurant.com
La terrazza                                          info@laterrazza.ca
Lupo                                                    michael@luporestaurant.ca