Foie Gras Consumption in 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 supply12. Domestic consumption (in-home and restaurant) in 2021 was 11,525 tonnes, or about 170 g per capita1. 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 g2. 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 year3. 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 shoppers4. Despite recent declines, foie gras remains a ubiquitous holiday delicacy: FranceAgriMer data show that 83 % of household purchases occur between November and January2. 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 epidemic56.

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 occasionally7. 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 livers8. 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 shortages4. 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 celebrations3. 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 generations9. Outside of the year‑end period, foie gras is occasionally eaten at weddings, Valentine’s Day or other special events10. Consumption at restaurants accounts for about 40 % of domestic sales11, 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 processing12. 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 supply2. 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 producers13. Exports resumed as vaccination against bird flu became effective: Reuters reported that in 2024 output rose 20 % to roughly 10,000 tonnes11, and trade press expected the supply to exceed 13,000 tonnes in 20245. CIFOG officials emphasised that about 40 % of foie gras sold in France is consumed in restaurants, with the remainder sold through supermarkets for home consumption11. 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 Japan12.

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 smaller2. 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 Olympics11. 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 segment14. Rougié focuses on the restaurant trade and supports chefs through a foie gras school and culinary competitions15. 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 supermarkets16. 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 dominance13. 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” ranges14. 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 slightly17.

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 livers2. In 2021 the mix was similar: 54 % semi‑cooked, 24 % preserves and 18 % raw1. 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 cuisine19. 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 pleasure9. 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 livers20, 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 concerns2122. 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 methods8. 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 versions23.

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 examples1624. 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 value25. Industry messaging frames foie gras as a “value refuge,” meaning consumers are willing to pay higher prices to maintain their holiday traditions26. 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 heritage18. 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 culture19. 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 awareness2122. 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” production8. 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 scrutiny27.

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 significant12. 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 January2. 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 switch23, 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 acceptance28. 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