United Arab Emirates

Quantifying foie gras consumption in the United Arab Emirates (UAE) is difficult because the country neither produces foie gras nor publishes dedicated consumption figures. Consumption must be inferred from trade statistics and hospitality‑sector reporting. Imports as a proxy. The UAE relies entirely on imports of duck and goose offal for foie gras and related dishes. UN Comtrade data (via the World Bank’s WITS portal) show that in 2023 the UAE imported about 3.6 million kg of frozen cuts and offal of geese and ducks (HS code 020743) valued at US$5.53 million[1]. France supplied the largest share by value, sending 86,841 kg worth US$2.26 million, followed by Saudi Arabia (3.23 million kg valued at US$1.79 million) and Hungary (18,568 kg valued at US$0.55 million)[2]. HS 020743 covers all frozen cuts and offal of ducks and geese, not only fatty livers, so only a small fraction of this trade represents foie gras. Nevertheless, the data show a steady flow of duck and goose offal into the country. NGO estimate. The Swiss animal‑protection group Stop Gavage Suisse compiled estimates of international trade and reported that the UAE imported about 220 tonnes of foie gras in 2019[3]. This estimate cannot be verified through official statistics but suggests that the UAE is one of the larger foie gras importers in the Middle East. Because the estimate comes from an advocacy group rather than customs authorities, it should be treated cautiously. Per‑capita relevance. The UAE’s population is roughly 9–10 million. Even if the NGO estimate of 220 tonnes were accurate, per‑capita consumption would still be tiny (around 20–25 grams per person per year). Foie gras therefore remains an elite product with little impact on the diet of the broader population. Trends over time. There are no official time‑series for foie gras. Import data for HS 020743 show that total imports of duck and goose offal fluctuated between US$2–3 million in the early 2020s and rose to US$5.53 million in 2023[1], suggesting growth in demand. Media coverage indicates that foie gras festivals have been held in Abu Dhabi since at least 2012 and continue to recur, indicating sustained interest. However, global avian‑influenza outbreaks and growing ethical concerns could depress imports. Activists have called for boycotts of foie gras in Dubai and there is occasional public debate (e.g., The National wondered in 2019 whether the UAE should follow New York’s ban)[4].

Income and class profile. Foie gras is sold primarily through luxury hotels, Michelin‑starred restaurants and gourmet suppliers. Blue Flame steakhouse in the Jumeirah Creekside Hotel added foie gras to its menu because diners expected it; the chef explained that diners repeatedly requested the dish[5]. The National described foie gras as a “luxury item” and noted that it remains commonplace at dozens of restaurants across the UAE[4]. Portions are small and expensive, meaning the dish is aimed at affluent Emiratis, expatriate professionals and high‑spending tourists rather than the general population. Domestic consumers vs. tourists. Dubai and Abu Dhabi market themselves as global luxury destinations; the hospitality sector caters heavily to international tourists. Many foie gras patrons are expatriate residents or visitors who are accustomed to French fine‑dining. That said, Emiratis who frequent five‑star hotels also consume it. According to chefs interviewed by Time Out Dubai, demand was strong enough that some restaurants switched to “ethical” foie gras rather than remove it[6]. Demographic concentrations. Consumption is concentrated in major urban centres—Dubai, Abu Dhabi and, to a lesser extent, the coastal resort of Ras Al Khaimah. Upscale areas such as the Dubai International Financial Centre (DIFC), the Palm Jumeirah and Saadiyat Island house restaurants that feature foie gras. At Bord Eau restaurant in Abu Dhabi’s Shangri‑La Hotel, dishes such as foie gras‑topped wagyu beef and foie gras terrine are popular, and demand rises in winter[7]. There is little evidence of foie gras being eaten in smaller emirates or rural areas. Occasion. Foie gras is consumed as a luxury treat rather than a routine food. It appears on tasting menus or is ordered during celebrations, holidays or gourmet festivals. The Mercure Centre Hotel in Abu Dhabi hosts recurring “Foie Gras Week” or “Foie Gras Festival” events; during one festival a waitress observed that dishes such as steak with foie gras and duck liver soup were “very popular”[8]. Restaurants report that demand peaks during cooler months when residents dine out more[7].

Domestic production. There is no commercial foie gras production in the UAE. Geese and ducks used for foie gras require cool climates and abundant water, conditions absent in the UAE’s arid environment. Islamic dietary law allows consumption of duck and goose, but the practice of force‑feeding would likely face religious scrutiny and is not practiced domestically. Reliance on imports. All foie gras consumed in the UAE is imported. Customs data for HS 020743 indicate that France is the principal source by value (US$2.26 million for 86,841 kg in 2023) and Hungary, Thailand, Malaysia, Brazil and Ireland are secondary suppliers[2]. Saudi Arabia supplies the largest volume (3.23 million kg)[2], but these imports likely consist of generic duck offal rather than foie gras. High‑end restaurants and distributors also import whole livers and prepared products from French houses such as Rougié, Jean Larnaudie and Nivo Finess; these may arrive chilled or frozen. Prepared vs. raw products. Gourmet suppliers like Les Gastronomes and Classic Fine Foods sell whole raw lobes, terrines and canned foie gras to hotels and consumers. Restaurants import both whole raw lobes for searing and processed terrines or torchon. There is no evidence that the UAE re‑exports significant quantities of foie gras, but WITS shows the country exporting generic duck offal to Oman, the Maldives and Seychelles, suggesting that some imported poultry offal is trans‑shipped to neighbouring markets. Impact of bans. The UAE does not ban foie gras production, import or sale. Therefore there is no post‑ban consumption pattern to analyse. However, global bans (e.g., California’s ban in 2012, New York’s proposed ban) and avian‑influenza disruptions sometimes affect supply and raise prices.

Fine‑dining restaurants. Foie gras is a feature of French and international fine‑dining. The National observed that the luxury item is commonplace at “dozens of restaurants across the UAE” and that Dubai is a hot‑spot[4]. Restaurants such as Blue Flame (Jumeirah Creekside), Bord Eau (Shangri‑La Abu Dhabi), Pierchic (Al Qasr), L’Atelier de Joël Robuchon (DIFC) and Studio Frantzén (Atlantis The Palm) offer foie gras dishes. Chefs use it in seared preparations, terrines and as a garnish for steak, fish or scallops. Hotel promotions and festivals. Hotels sometimes dedicate weeks to foie gras. Mercure Centre Hotel’s Beaujolais bistro hosts annual Foie Gras Week; during one festival diners ordered steak with foie gras, grilled salmon with foie gras and duck liver soup[8]. Such promotions indicate a demand for themed events among the expatriate and Emirati elite. Airlines and cruise ships. Premium airlines such as Emirates and Etihad serve foie gras in first‑class cabins; cruise ships departing from Dubai also feature it on gourmet menus. However, this consumption is limited to international travellers and is not captured in national statistics. Gourmet retail and home consumption. A small segment of consumers purchases foie gras from specialty shops such as Les Gastronomes, Kibsons and Repertoire Culinaire for home use. Products range from mi‑cuit (semi‑cooked) terrines to canned foie gras. Because of price (a 130‑g jar may cost 150–200 AED) and the need for refrigeration, home consumption is limited.

Distribution network. The UAE market is serviced by a handful of European gourmet distributors—Classic Fine Foods, Repertoire Culinaire, Greencorp, Les Gastronomes and smaller importers. These firms import foie gras from France, Hungary and Belgium and supply hotels and fine‑dining venues. Some, such as Classic Fine Foods, partner with brands like Rougié and Jean Larnaudie and offer a portfolio of duck products (whole livers, pre‑sliced portions, terrines). Distribution is centred on Dubai (Jebel Ali Free Zone) and Abu Dhabi, from which goods can be delivered across the Gulf. Hospitality‑driven demand. Luxury hotels and restaurants drive the majority of sales. Chefs often include foie gras as a signature element to convey authenticity and indulgence. At Blue Flame, customer demand compelled the steakhouse to keep foie gras on the menu[5]. Price positioning is high—menus often price a seared foie gras starter at 150–250 AED (US$40–70). The product thus functions as an aspirational, “accessible luxury.” Substitutes and ethical rebranding. Responding to ethical concerns and halal requirements, some restaurants have switched to “ethical” foie gras, produced without force‑feeding. Blue Flame sources such a product from Nivo Finess in Belgium; the restaurant found the product expensive but kept customer prices constant[6]. This suggests a willingness among upscale diners to try alternatives. In the longer term, cell‑cultured or plant‑based foie gras could find a niche among ethically minded consumers.

Foie gras appears in multiple preparations in the UAE: Seared or pan‑fried. Many restaurants serve seared foie gras as a starter or garnish, pairing it with sweet or acidic accompaniments. At Bord Eau, pan‑seared foie gras with mushroom, or foie gras‑topped wagyu beef cheek, is popular[7]. Blue Flame serves pan‑fried foie gras with hazelnut textures, duck egg yolk, butternut squash and balsamic glaze[9]. Terrines and torchon. Chefs prepare foie gras terrine or torchon (rolled and poached). Blue Flame offers foie gras and confit duck torchon with pickled vegetables[10], and Beaujolais bistro incorporates terrine with cèpes mushrooms[11]. Integrations into other dishes. Foie gras is used in soups, ravioli or to stuff quail (as described at the Beaujolais festival)[12]. It may accompany scallops or appear as a component in Japanese‑inspired dishes (e.g., foie gras dashi). Desserts incorporating seared foie gras with poached pear and honey reflect a trend toward sweet‑savory pairings[13]. Pairings. Menus often recommend sweet wines (Sauternes, Riesling), port reductions, berry compotes or pickled vegetables to balance the richness. Champagne is commonly served at foie gras festivals[14]. Local twists. Some chefs incorporate Middle Eastern ingredients—vine leaves wrapped around quail stuffed with foie gras[12]—or pair the liver with Arabic spices, reflecting a fusion of French technique and regional tastes.

Luxury and indulgence. Foie gras occupies a space of culinary prestige. Time Out describes it as “the ultimate dining decadence”[15], and its high fat content and French heritage confer exclusivity. Restaurants emphasise tradition and craftsmanship when presenting foie gras, sometimes highlighting Protected Geographical Indication (PGI) regions of France. Controversy and ambivalence. Media coverage in the UAE acknowledges the ethical controversy surrounding force‑feeding. The National noted that foie gras’s cruelty has led to bans elsewhere but remains widely served in the UAE[4]. Activists such as PETA have campaigned against foie gras sales in Dubai and British actor Sir Roger Moore urged Emirati shoppers to boycott a Fortnum & Mason store that sold it. The 2009 Foie Gras Festival article recorded that all dishes at the event were “very popular”[8], illustrating that ethical objections coexist with strong consumer interest. Ethical alternatives. To address moral concerns and halal requirements, some restaurants market “ethical” or “cruelty‑free” foie gras produced without force‑feeding. Blue Flame’s chef explained that they switched to a Belgian product where geese are allowed to overeat naturally[16]. Chefs use this narrative to assure diners that they can enjoy foie gras without feeling guilty[17]. Narrative of sophistication. Menus and marketing materials emphasise European heritage, craftsmanship and sensory pleasure. Dishes are often described in French (terrine, torchon, mi‑cuit) and paired with French wines, reinforcing an image of sophistication.

Advertising for foie gras in the UAE is discreet. There are no large‑scale campaigns; instead, marketing occurs through: Restaurant menus and reviews. High‑end restaurants highlight foie gras dishes in menu descriptions and social‑media posts. Food guides (Michelin Guide, Gault & Millau, Time Out) often mention foie gras as a hallmark of fine dining. The language focuses on flavour, texture and heritage rather than production methods. Event promotions. Hotels publicise foie gras weeks or wine‑pairing dinners through press releases and hospitality magazines. For example, the Mercure Abu Dhabi’s Foie Gras Week is promoted as a celebration of French gastronomy, and the festival features tasting menus[8]. The term “festival” frames consumption as a cultural event. E‑commerce listings. Online retailers like Les Gastronomes describe products using terms such as mi‑cuit, terrine, halal and premium, stressing geographic origin and artisanal quality. Force‑feeding is not discussed; some suppliers instead highlight that the product is halal‑certified or ethically produced.

Legal status. The UAE places no legal restrictions on the sale or import of foie gras. Production is absent, so there are no farm‑level regulations. Food imported into the UAE must be halal‑certified, and some animal‑welfare standards apply, but these do not specifically address force‑feeding. Enforcement and activism. Animal‑rights organisations occasionally target foie gras in Dubai. PETA urged shoppers to boycott Fortnum & Mason’s Dubai store and ran campaigns showing footage of force‑feeding. Sir Roger Moore publicly condemned foie gras sales in Dubai in 2014. However, these campaigns have not resulted in bans, and enforcement is minimal. The National raised the question of a ban in 2019[4], but no legislation followed. Public opinion. There is limited polling on foie gras attitudes. Media articles show that some diners are indifferent to ethical concerns and view foie gras as a cultural delicacy, while others welcome cruelty‑free alternatives. The consumption is sufficiently niche that foie gras rarely features in broader societal debates.

Persistent niche demand. Foie gras persists in the UAE because of the country’s luxury hospitality industry and cosmopolitan dining culture. It functions as a marker of refinement that wealthy locals, expatriates and tourists expect to find on fine‑dining menus[5]. High disposable incomes and an emphasis on premium experiences sustain demand. Complete dependence on imports. Without domestic production, consumption hinges on international supply chains. France remains the dominant supplier by value, with Hungary and Belgium providing specialty products[2]. Any trade disruption (avian influenza, EU export restrictions) could quickly affect availability and prices. Limited consumer base. Despite high‑profile festivals, per‑capita consumption is extremely small and concentrated in urban elites. Broader population exposure is negligible. This means that campaigns targeting a few importers or hotel chains could significantly reduce consumption. Ethical vulnerabilities. Global scrutiny of force‑feeding and halal considerations constitute the main vulnerabilities. Activist campaigns and shifts in consumer sentiment could pressure hotels to drop foie gras or switch to ethical alternatives. The growing availability of non‑force‑fed or cultivated foie gras may satisfy demand while reducing ethical risk. Integration into a global luxury narrative. The UAE positions itself as a hub for high‑end tourism and dining; foie gras fits within this narrative. Its continued presence reflects the emirates’ aspiration to match European and Asian fine‑dining standards. However, because consumption is not widespread and is entirely dependent on imports, the UAE’s role in the global foie gras economy is as a niche importer rather than a major driver. [1] [2] United Arab Emirates Frozen cuts and offal of geese, ducks and guine imports by country | 2023 | Data https://wits.worldbank.org/trade/comtrade/en/country/ARE/year/2023/tradeflow/Imports/partner/ALL/product/020743 [3] Foie gras producing and importing countries: the Good, the Bad and the Ugly https://en.stopgavagesuisse.ch/post/foie-gras-producing-and-importing-countries-the-good-the-bad-and-the-ugly-1 [4] As New York moves to ban foie gras, should the UAE be next? | The National https://www.thenationalnews.com/lifestyle/food/as-new-york-moves-to-ban-foie-gras-should-the-uae-be-next-1.822232 [5] [6] [9] [10] [15] [16] [17] Can foie gras ever be ethical? | Time Out Dubai https://www.timeoutdubai.com/food-drink/features/42319-can-foie-gras-ever-be-ethical [7] [8] Bond shaken and stirred | The National https://www.thenationalnews.com/lifestyle/home/bond-shaken-and-stirred-1.555489 [11] [12] [13] [14] Foie Gras week returns in style to Le Beaujolais - Mercure Abu Dhabi Centre Hotel, Abu Dhabi https://mitsukiemma.blogspot.com/2017/03/foie-gras-week-returns-in-style-to-le.html