France

France dominates the world foie gras market. FranceAgriMer’s 2021 and 2023 reports show that the country produced 12,320 tonnes of foie gras in 2021 and 7,740 tonnes in 2023, accounting for roughly 60 % of global supply[1][2]. Domestic consumption (in-home and restaurant) in 2021 was 11,525 tonnes, or about 170 g per capita[1]. After the avian‑influenza crises of 2021‑2023, production fell sharply; by 2023 consumption had dropped to 7,275 tonnes, reducing per‑capita intake to about 107 g[2]. Surveys indicate that consumption remains widespread: CIFOG/CSA polls reported that 90 % of French adults consume foie gras and 67 % eat it at least twice a year[3]. FranceAgriMer’s 2023 consumer survey found that 58 % of respondents purchased foie gras that year—down from 72 % in 2020—because high prices following the avian‑flu shortages discouraged some shoppers[4]. Despite recent declines, foie gras remains a ubiquitous holiday delicacy: FranceAgriMer data show that 83 % of household purchases occur between November and January[2]. Market analysts expected a strong rebound in 2024; trade journals predicted supply would rise by more than one‑third to around 13,500–14,748 tonnes, signalling a recovery after the epidemic[5][6].

Foie gras has historically been a luxury product eaten by elites, yet in France it has become mainstream. Surveys commissioned by CIFOG suggest that around 93 % of the population consumes foie gras at least occasionally[7]. Households buying foie gras skew towards higher incomes, but the product is not restricted to the super‑rich; FranceAgriMer’s 2023 attitude survey identified three consumer profiles: routiniers, who are price‑sensitive and buy supermarket brands; engagés, who look for origin labels and care about animal‑welfare information; and purists, who favour artisan or high‑quality whole livers[8]. The 2023 survey found that 58 % of respondents bought foie gras despite inflation, and that the product’s image remained positive even after avian‑flu shortages[4]. Consumption is strongly seasonal. Polls indicate that 84–93 % of consumers view foie gras as a festive product to share, and 65 % eat it during year‑end celebrations[3]. In 2025 a CSA survey for CIFOG reported that 72 % of respondents planned to serve foie gras during the holiday season; 93 % associated it with celebration and 85 % said it appealed to all generations[9]. Outside of the year‑end period, foie gras is occasionally eaten at weddings, Valentine’s Day or other special events[10]. Consumption at restaurants accounts for about 40 % of domestic sales[11], with fine‑dining and mid‑range brasseries offering foie gras terrines or seared foie gras throughout the year. Domestic tourists and foreign visitors also partake, especially in Paris, Bordeaux and tourist regions such as the southwest.

France produces most of the foie gras it consumes. In 2021 domestic output was 12,320 tonnes with 3,420 tonnes exported to Spain, Belgium, Switzerland and Japan; imports amounted to 2,620 tonnes and were mainly raw ducks’ livers from Bulgaria and Hungary for secondary processing[12]. By 2023 production had fallen to 7,740 tonnes and exports to 2,825 tonnes, while imports hovered around 2,700 tonnes—again mostly raw livers—so that French processors could maintain supply[2]. Due to the avian‑flu crisis, between 2016 and 2023 domestic consumption dropped to around 9,000 tonnes and the market balance turned negative, forcing France to rely more on Eastern European producers[13]. Exports resumed as vaccination against bird flu became effective: Reuters reported that in 2024 output rose 20 % to roughly 10,000 tonnes[11], and trade press expected the supply to exceed 13,000 tonnes in 2024[5]. CIFOG officials emphasised that about 40 % of foie gras sold in France is consumed in restaurants, with the remainder sold through supermarkets for home consumption[11]. Imports consist mainly of raw or semi‑processed livers used by French producers for processing; the finished products are rarely re‑exported. France also exports high‑end foie gras products to Spain, Belgium, Switzerland and Japan[12].

The festive season shapes where foie gras is consumed. Supermarkets and hypermarkets dominate household purchases: FranceAgriMer reports that 61 % of buyers purchased foie gras at supermarket self‑service counters; direct sales from producers account for about 22 %, while traditional delicatessens and internet sales are smaller[2]. The majority of foie gras is eaten at home as part of holiday meals—often as an appetiser on toast or brioche. Restaurants play a major role: a Reuters interview with CIFOG in March 2024 noted that about 40 % of foie gras sold in France is consumed in restaurants, and producers aimed to restore foie gras on restaurant menus ahead of the 2024 Paris Olympics[11]. Fine‑dining establishments serve seared foie gras, terrines or foie gras–stuffed dishes (e.g., tournedos Rossini), while brasseries and bistrots offer pâtés or foie gras burgers. Foie gras also appears on airline menus, in luxury hotels and on river cruises catering to tourists, though volumes are modest. Geographically, consumption is most visible in Paris and tourist centres, but the southwest (Landes, Périgord, Gers) and Alsace preserve strong local traditions. Farmhouses and marchés au gras (duck markets) in these regions sell fresh lobes directly to locals and visitors.

France’s foie gras market is dominated by a small number of vertically integrated cooperatives and food groups. The Euralis cooperative produces and processes ducks under its brands Maison Montfort and Rougié. In its 2022‑23 non‑financial report, Euralis noted that Maison Montfort is among the three key players in the supermarket foie gras market and is the leader in the high‑quality whole‑foie‑gras segment[14]. Rougié focuses on the restaurant trade and supports chefs through a foie gras school and culinary competitions[15]. The second major group is Maïsadour, which owns Maison Delpeyrat and Comtesse du Barry. Delpeyrat controls the supply chain from duck hatcheries to processing and distributes products across small, medium and large supermarkets[16]. Labeyrie Fine Foods (part of Agromousquetaires until 2023) sells foie gras under the Labeyrie brand and holds a leading share of the semi‑cooked foie gras market (trade press estimated its market share around 22–23 %, though precise figures are proprietary). Smaller regional houses include Ernest Soulard, Ducs de Gascogne, Larnaudie and Edouard Artzner, which supply gourmet shops and online retailers. These companies process and market foie gras as part of broader product portfolios (duck breasts, confit, smoked salmon). During the avian‑flu crisis, large companies closed some slaughterhouses but retained market dominance[13]. The industry’s vertical integration—from duck breeding to processing—allows control over animal welfare claims and supply continuity. Price positioning ranges from €20–€30 per 180 g jar for entry‑level foie gras sold under supermarket private labels to over €100/kg for Label Rouge or IGP Périgord whole livers. Euralis emphasises high‑quality lines such as its “Grand Héritage” and “Excellence” ranges[14]. Industry reports note that the shortage of 2022 drove retail prices up by around 20 %, but increased production in 2024 was expected to ease prices slightly[17].

In French retail, semi‑cooked (mi‑cuit) foie gras is the dominant format. FranceAgriMer’s 2023 data show that household purchases consisted of 62 % semi‑cooked foie gras, 23 % preserved (canned) and 13 % raw livers[2]. In 2021 the mix was similar: 54 % semi‑cooked, 24 % preserves and 18 % raw[1]. Semi‑cooked foie gras is gently pasteurised and sold in terrines or blocks; it is spread on bread or brioche and often accompanied by fig or onion chutney. Preserved foie gras (in jars or cans) has a long shelf life and is popular in rural areas and for gifts. Raw foie gras livers are purchased by consumers who make their own terrines or sear slices at home. Culinary preparations include terrine or parfait (layered in a terrine and sliced), torchon (rolled and poached in cloth), seared escalopes served as an entrée or atop steak (tournedos Rossini) and pâtés or mousses mixed with pork. Foie gras is often paired with sweet wines such as Sauternes or Jurançon, or with Champagne, and served with toasted brioche, pain d’épices, or seasonal fruits (figs, pears). In Alsace it may accompany gewurztraminer. In modern cuisine, chefs incorporate foie gras into sushi, burgers and tapas.

Foie gras occupies a paradoxical place in French culture: it is simultaneously celebrated as a symbol of gastronomic heritage and criticised as a product of animal exploitation. A 2006 law (Article L654‑27‑1 of the Rural Code) declares that “foie gras belongs to France’s protected cultural and gastronomic heritage”[18], and lawmakers defended it as an emblematic element of national cuisine[19]. This legal enshrinement is often cited by producers and politicians to justify continued production and to resist foreign bans (e.g., California’s foie gras ban). Surveys commissioned by CIFOG highlight positive narratives: respondents describe foie gras as festive, high‑end, a product to share and a source of pleasure[9]. However, animal‑welfare groups frame foie gras as cruel because it involves force‑feeding (gavage). Media coverage of gavage emphasises the insertion of feeding tubes and the enlargement of livers[20], and activists run campaigns such as Stop Gavage to call for bans. Municipalities such as Lyon, Strasbourg, Grenoble, Bordeaux, Poitiers and Pessac have banned foie gras from official events, citing animal welfare concerns[21][22]. These bans are mostly symbolic—foie gras remains available in restaurants and shops—but they reflect growing moral ambivalence. Consumer surveys show both attachment and concern: FranceAgriMer’s 2023 survey found that while most consumers still view foie gras positively, 70 % express interest in transparency about animal welfare and production methods[8]. Younger urban consumers are more receptive to alternatives or to reducing consumption, though the majority still favour the traditional product. Vegan chefs and start‑ups have introduced plant‑based “faux gras”—a mixture of cashew nuts and vegetable oils—sold in vegan restaurants and supermarkets. A 2022 article noted that even during a supply crisis, only 23 % of consumers were prepared to switch to plant‑based versions[23].

Foie gras marketing leans heavily on notions of terroir, craftsmanship and tradition. Labels such as “IGP Sud‑Ouest” and “Label Rouge” guarantee regional origin and quality, and brands highlight artisanal processing and heritage—Maison Montfort’s “Grand Héritage” and Delpeyrat’s emphasis on 130‑year history are examples[16][24]. Packaging often features rural imagery and emphasises hand‑prepared methods while rarely mentioning force‑feeding. Marketing campaigns focus on the festive nature of foie gras, encouraging consumers to buy ahead of the holiday rush and emphasising that it is an “essential” for Christmas. During the 2022 shortage, CIFOG ran campaigns urging early purchases; their 2023 press kit noted that despite a one‑third reduction in supply, supermarket sales in value fell only 2 %, and canned foie gras sales rose 10 % in value[25]. Industry messaging frames foie gras as a “value refuge,” meaning consumers are willing to pay higher prices to maintain their holiday traditions[26]. Regional tourism boards also promote foie gras tastings and visits to marchés au gras. Advertising for plant‑based substitutes remains niche; vegan brands emphasise cruelty‑free ingredients and often use puns (“faux gras”) to differentiate themselves. Growing interest in sustainability has prompted some producers to market “ethical” foie gras from geese not force‑fed (e.g., from Bulgaria), but these represent a tiny fraction of the market.

France’s Rural Code includes Article L654‑27‑1, recognising foie gras as part of the protected cultural and gastronomic heritage[18]. This declaration, adopted in 2006, is often cited by politicians defending the industry, and a 2005 parliamentary debate described foie gras as an emblem of French culture[19]. Consequently, production and sale remain legal, and France opposed EU‑wide bans on gavage. Nevertheless, animal‑welfare activism has increased. Municipal bans on serving foie gras at official events, beginning with Grenoble in 2014 and spreading to Strasbourg, Lyon, Bordeaux, Poitiers and Pessac, signal rising social awareness[21][22]. These bans are largely symbolic but stimulate public debate and open space for plant‑based alternatives. Public opinion is mixed: while surveys show overwhelming attachment to foie gras during holidays, many consumers express concerns about animal welfare and support better labelling or “ethical” production[8]. In 2024, some chefs voluntarily removed foie gras from menus to align with sustainability values. Internationally, US states such as California and New York attempted to ban foie gras; the latter’s ban was struck down in 2023, but the debates highlighted global scrutiny[27].

Resilient but Vulnerable Tradition: Foie gras consumption in France is entrenched; even during severe supply shocks and price spikes, consumers regard it as indispensable for festive occasions. Per‑capita consumption fell from about 170 g in 2021 to 107 g in 2023 but remained significant[1][2]. Recovery in production following avian‑flu vaccination suggests consumption will rebound, but long‑term growth is limited by demographic shifts and health concerns. Concentration of Supply: The market is dominated by a few cooperatives (Euralis, Maïsadour, Labeyrie), which control breeding, processing and marketing. This integration allows rapid adjustments to supply shocks but also concentrates reputational risk: scandals or welfare campaigns against one major brand could influence the entire sector. Seasonal and Symbolic Consumption: Foie gras is primarily a holiday product; 83 % of purchases occur between November and January[2]. Its symbolic role as a marker of celebration makes it resistant to substitution, but also means that consumption can collapse outside the festive season. Increasing Ethical Scrutiny: Municipal bans and activist campaigns reflect growing moral ambivalence, especially among younger urban consumers. While the 2006 heritage law provides legal protection, local bans show that consumption can be curbed in public institutions. Transparency about animal welfare, alternative production methods and labelling may become critical for maintaining legitimacy. Emerging Alternatives: Vegan and cell‑cultured foie gras are in early stages. Polls show that most consumers are not yet ready to switch[23], but supply shortages and municipal bans open niche markets for plant‑based “faux gras.” Companies like Gourmey and Aberyne are developing cultivated foie gras, which could reshape the industry if they achieve regulatory approval and consumer acceptance[28]. Global Context: France remains the reference market for foie gras; domestic consumption, though declining, still represents the majority of global demand. France exports premium products while importing raw livers for processing. Its dominance means that any regulatory or cultural shift within France will influence the global foie gras economy.

Foie gras in France embodies a tension between tradition and ethics. It is revered as part of national heritage and central to holiday meals, yet it is increasingly contested due to concerns over gavage and animal welfare. Domestic consumption remains high but is vulnerable to epidemics, price volatility and changing consumer values. The next decade will likely see continued consolidation among producers, experimentation with “ethical” and plant‑based alternatives, and ongoing debates over the cultural status of this controversial delicacy. [1] [12] FICHE_FILIERE_FOIE_GRAS_2023_2.pdf https://www.franceagrimer.fr/sites/default/files/rdd/documents/FICHE_FILIERE_FOIE_GRAS_2023_2.pdf [2] 20250103_FICHE%20FILIERE%20FOIE%20GRAS%202025%20v2_0.pdf https://www.franceagrimer.fr/sites/default/files/rdd/documents/20250103_FICHE%20FILIERE%20FOIE%20GRAS%202025%20v2_0.pdf [3] 9 Français sur 10 consomment du Foie Gras ! - Fan de Foie Gras https://fandefoiegras.fr/9-francais-sur-10-consomment-du-foie-gras/ [4] Image, usage et attitudes des consommateurs à l'égard du foie gras | FranceAgriMer https://www.franceagrimer.fr/chiffre-et-analyses-economiques/image-usage-et-attitudes-des-consommateurs-legard-du-foie-gras [5] Foie gras, magret, confit… La filière gras est à la fête ! https://www.filieres-avicoles.com/actualites/foie-gras-magret-confit-la-filiere-gras-est-a-la-fete-! [6] En 2024, finies les vaches maigres pour le foie gras - Pleinchamp https://www.pleinchamp.com/actualite/en-2024-finies-les-vaches-maigres-pour-le-foie-gras [7] [22] [27] [28] Foie Gras Bans Gain Momentum in France as Pessac Becomes Latest City to Implement Restrictions  - vegconomist - the vegan business magazine https://vegconomist.com/politics-law/foie-gras-bans-gain-momentum-france-pessac-becomes-latest-city-implement-restrictions/ [8] SYN_VBL_VOL_Image_usage_et_attitudes_foie_gras_2.pdf https://www.franceagrimer.fr/sites/default/files/rdd/documents/SYN_VBL_VOL_Image_usage_et_attitudes_foie_gras_2.pdf [9] Enquête exclusive décembre 2025 https://lefoiegras.fr/le-foie-gras/enquete-exclusive-decembre-2025 [10] [25] [26] Foie Gras : la filière confiante mais prudente et responsable pour une reprise sereine de la production https://lefoiegras.fr/actualites/foie-gras-la-filiere-confiante-mais-prudente-et-responsable-pour-une-reprise-sereine-de-la-production [11] [17] French foie gras back on menus after bird flu spares ducks | Reuters https://www.reuters.com/world/europe/french-foie-gras-back-menus-after-bird-flu-spares-ducks-2024-03-04/ [13] France’s Foie Gras Industry Struggles to Recover https://uv-vietnam.com/frances-foie-gras-industry-struggles-to-recover [14] [15] [24] DPEF-2022-2023_EN.pdf https://www.euralis.fr/wp-content/uploads/2024/02/DPEF-2022-2023_EN.pdf [16] Maison Delpeyrat https://www.maisadour.com/en/brands/maison-delpeyrat/ [18] HISTORY OF FOIE GRAS – MAGAZINE https://www.caviarpassion.com/en/content/72-histoire-du-foie-gras.html [19] French give foie gras heritage status | News | Al Jazeera https://www.aljazeera.com/news/2005/10/18/french-give-foie-gras-heritage-status [20] [21] Lyon's official event foie gras ban is 'not a boycott' says Mayor Doucet | Euronews https://www.euronews.com/culture/2021/12/13/lyon-s-official-event-foie-gras-ban-is-not-a-boycott-says-mayor-doucet [23] Paris chef offers vegan alternative to fois gras | The Poultry Site https://www.thepoultrysite.com/news/2022/12/paris-chef-offers-vegan-alternative-to-fois-gras

Foie gras is embedded in French culinary identity. A 2006 law declares it part of the nation’s cultural and gastronomic heritage and defines it as the liver of a duck or goose “specially fattened by gavage”[6]. France produces roughly 60–70 % of global foie gras[2] and consumes most of it domestically; per‑capita consumption was about 170 g in 2021[7] but fell to ~120 g in 2022 amid reduced supply[8]. Exports, chiefly to Spain, Belgium and Switzerland, represent around one‑third of output[9]. The sector is politically influential, dominated by large agricultural cooperatives that integrate feed, breeding, slaughter and marketing. Nevertheless, repeated avian‑influenza crises, rising costs and growing welfare criticism make the industry more fragile than its cultural status suggests.

Animal‑rights activism grew in France in the 2000s. L214, Animal Equality and PETA filmed force‑feeding operations and released videos showing injured ducks and geese. In 2013 L214 published footage from Ernest Soulard; the case became the first time a foie gras producer faced criminal charges[23]. Media coverage and celebrity chefs (Joël Robuchon, Gordon Ramsay) boycotted the producer, prompting a national debate. L214 later targeted other firms and created petitions against foie gras in supermarkets. International campaigns amplified domestic activism. When New York City and California moved to ban foie gras, French activists highlighted the global trend. A 2019 Courthouse News report cited CIFOG admitting that U.S. bans would not affect the French industry because sanitary rules already blocked exports, but emphasising that foie gras symbolised French gastronomy[1]. Municipal activism emerged in the 2020s. The city of Pessac in 2024 joined other French cities (e.g., Poitiers, Bordeaux, Grenoble) in removing foie gras from official functions, citing animal‑welfare concerns[27]. Such bans are largely symbolic but indicate shifting public sentiment. In response, producers launched public‑relations campaigns portraying foie gras as a rural tradition and an economic lifeline for farmers. Euro Foie Gras emphasised compliance with EU welfare rules and the Palmi G Confiance charter[26].

French foie gras production combines deep cultural roots with modern industrial practices. Like Hungary and Bulgaria, France uses Muscovy–Pekin cross ducks and maize feed, but its industry is unique in scale and domestic consumption. Compared with Spain’s smaller sector and Israel’s now‑abolished industry, France remains both a luxury tradition and an industrial commodity. Several factors explain this: Cultural embed: foie gras features in holiday meals and is legally recognised as cultural heritage[6], giving it political protection. Industrial integration: major cooperatives integrate feed, breeding, slaughter and marketing, creating economies of scale and strong lobbying capacity. This model resembles France’s broader poultry industry but contrasts with the more fragmented Hungarian sector. Export position: while France exports roughly one‑third of production, its market is still primarily domestic, unlike Bulgaria or Canada which export most production. Thus the industry is less sensitive to external bans yet reliant on seasonal domestic demand. Political support: the sector benefits from agricultural subsidies and lobbying by CIFOG and Euro Foie Gras. Attempts to ban gavage have been defeated, and the 2006 law enshrined cultural protection[6]. Challenges: repeated avian‑influenza outbreaks, rising costs and mounting welfare criticism erode the sector’s resilience. The attempted merger of Euralis and Maïsadour shows producers seeking consolidation to cope with economic pressures, but competition authorities resisted due to market concentration concerns[17].

The French case shows that entrenched culinary traditions and powerful cooperatives can slow reform, but the industry is not invincible. Key lessons include: Expose hidden harms with credible investigations. Video evidence of suffering and unsanitary conditions triggered the first court case against a producer and forced chefs to reconsider suppliers[23]. Documented welfare or public‑health violations can erode the industry’s cultural immunity. Use local politics to chip away at legitimacy. Municipal bans on serving foie gras signal that the practice is no longer universally celebrated[27]. Even without affecting sales, such actions shift the Overton window and encourage broader debate. Target export markets with trade measures. Because one‑third of production is exported[9], bans in key markets (Spain, Switzerland, Japan) would pressure the sector. The U.S. and Canada already restrict imports over avian influenza. Advocates can leverage food‑safety and animal‑welfare concerns to support bans. Anticipate consolidation and regulatory battles. The aborted merger of Euralis and Maïsadour shows that regulators may curb excessive concentration[17]. Watch for future attempts at consolidation or subsidies that could be challenged under competition or state‑aid rules. Connect disease risk to broader public health. Highlighting how free‑range ducks amplify avian‑influenza risk and how foie gras vaccination led to trade bans underscores that the industry’s practices have global health implications[16]. Advocate for EU‑wide reforms. Since EU law does not require force‑feeding for foie gras classification[22], pushing for revised marketing definitions or stricter welfare standards could open the door to alternatives. Aligning with member states that have banned production (e.g., Czechia, Germany) strengthens this approach.

Official statistics: FranceAgriMer, Fiche Filière Foie Gras (2023–2024), providing production volumes, geographical concentration, duck vs goose ratio, export destinations and consumption patterns[2][5][7][20][3][18][9][8]. Historical and corporate context: OpenEdition article on French gastronomy traditions[10][11][12][13]; Euralis and Labeyrie corporate documents[14][19]. Regulatory sources: French Rural Code article L.654‑27‑1[6]; EU written questions and Council recommendations[22][28]; Euro Foie Gras commitments[21]. News reports and official releases: Reuters coverage of CIFOG forecasts and vaccination‑related export bans[16][25]; Competition authority press release on Euralis–Maïsadour merger[17]; USDA GAIN report on avian influenza impacts[15]; Courthouse News on U.S. bans[1]; Guardian on Ernest Soulard trial[23]; Brooks Institute digest on municipal bans[27]; Taste France magazine note on production and species[4]; recall notice[24]. [1] French Producers Shrug Off New York Foie Gras Ban | Courthouse News Service https://www.courthousenews.com/french-producers-shrug-off-new-york-foie-gras-ban/ [2] [5] [7] [20] FICHE_FILIERE_FOIE_GRAS_2023_2.pdf https://www.franceagrimer.fr/sites/default/files/rdd/documents/FICHE_FILIERE_FOIE_GRAS_2023_2.pdf [3] [8] [9] [18] 20240130_FICHE_FILIERE_FOIE_GRAS_2024_2.pdf https://www.franceagrimer.fr/sites/default/files/rdd/documents/20240130_FICHE_FILIERE_FOIE_GRAS_2024_2.pdf [4] Foie Gras: The Star of French Celebrations | Taste France Magazine https://www.tastefrance.com/us/magazine/trends/foie-gras-star-french-celebrations [6] Article 74 - LOI n° 2006-11 du 5 janvier 2006 d'orientation agricole (1) - Légifrance https://www.legifrance.gouv.fr/jorf/article_jo/JORFARTI000002274639 [10] [11] [12] [13] Les trois traditions du foie gras dans la gastronomie française https://journals.openedition.org/aof/6789 [14] Groupe Euralis | Encyclopedia.com https://www.encyclopedia.com/books/politics-and-business-magazines/groupe-euralis [15] DownloadReportByFileName https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName [16] French foie gras makers toast rising output after bird flu gloom | Reuters https://www.reuters.com/article/markets/commodities/french-foie-gras-makers-toast-rising-output-after-bird-flu-gloom-idUSL8N3BP52V/ [17] Agrifood: The Autorité de la concurrence takes note of the decision taken by the Euralis and Maïsadour groups to withdraw their plans to create a joint venture in the fattened duck sector | Autorité de la concurrence https://www.autoritedelaconcurrence.fr/en/press-release/agrifood-autorite-de-la-concurrence-takes-note-decision-taken-euralis-and-maisadour [19] Alain François https://www.labeyrie-fine-foods.com/en/our-brands/alain-francois [21] Our commitments – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/our-commitments/ [22] [28] EUR-Lex - 92000E1850 - EN https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/ [23] Foie gras producer on trial in France for ‘serious animal cruelty’ | France | The Guardian https://www.theguardian.com/world/2015/jan/22/foie-gras-producer-ernest-soulard-trial-france [24] 20221222_2.pdf https://www.cfs.gov.hk/english/rc/subject/files/20221222_2.pdf [25] France reports bird flu on two farms, losing disease-free status | Reuters https://www.reuters.com/business/healthcare-pharmaceuticals/france-reports-bird-flu-two-farms-losing-disease-free-status-2024-12-31/ [26] France – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/2019/04/25/france-2/ [27] Animal Law Digest: Canada Edition: Issue 81: France Cities continue to Ban Foie Gras | Brooks Institute https://thebrooksinstitute.org/animal-law-digest/canada/issue-81/france-cities-continue-ban-foie-gras