Where Consumption Happens

Restaurants and fine dining – Foie gras features prominently on menus of Belgian Michelin‑starred restaurants and brasseries. Brasserie Signature in Brussels offers pan‑seared goose foie gras with caramelised Granny Smith apple and Liège syrup for €31.90[9]. Top chefs design foie‑gras dishes for Brussels Airlines Business‑Class passengers, such as foie gras with mango and smoked eel[10] or foie gras with rhubarb and lemon gingerbread[11]. In Antwerp and Bruges, restaurants often offer seared foie gras with local fruits or beers. In these venues foie gras is usually served as a starter or as part of tasting menus. Hotels, airlines and cruise ships – Luxury hotels in Brussels and Ghent feature foie gras on festive menus. Brussels Airlines uses it to showcase Belgian gastronomy to international passengers[10]. There is no evidence of significant cruise-ship consumption specific to Belgium, but European cruise lines often include foie gras on board. Retail – Semi‑cooked foie gras and pâté are sold in gourmet shops, farmers markets and supermarkets. Producers such as Ferme d’Upignac sell raw, semi‑cooked and au torchon foie gras directly through farm shops and online, pairing them with wine recommendations[19]. GAIA’s animal‑free “Faux Gras” is sold in most Belgian supermarkets, with sales of 160 000 jars per year[8]. During December, supermarkets stock imported French terrines and blocks, often labelled with PGI (Sud‑Ouest) or Label Rouge designations. Private homes vs public dining – Many Belgians serve foie gras at family holiday meals. The high per‑capita consumption figure (105 g) implies home consumption in addition to restaurant dining. Domestic producers sell directly to households via farm shops and seasonal markets. Public consumption in restaurants and airlines provides visibility and prestige but probably represents a minority of overall volume.

Fine‑dining restaurants are the primary venues for foie‑gras consumption. Menus in upscale restaurants in Plovdiv, Sofia and historic towns illustrate how foie gras is offered: Smokini (Plovdiv) listed “Foie gras with green fig purée”—a 150 g portion priced at 17.90 BGN (€9)—served with poached pears, orange and green apple gels[10]. The menu noted that the dish was sometimes out of stock, reflecting sporadic demand. Aubergine restaurant (Sofia) offered a pâté of duck liver (foie gras) with rum, thyme and orange, served with crostini, costing 12.50 € (24.45 BGN) for 150 g[18]. Bey House (Arbanasi) served a foie‑gras appetizer—duck liver with Bulgarian rose chutney, green salad, Easter‑bread chips and mustard mousse—priced at €21 (41 BGN) for 150 g. The same menu integrated foie gras into a farm‑raised pork tenderloin dish served with spelt risotto and smoked mushrooms. Some mid‑range venues use foie gras in burgers or duck‑liver terrines, indicating an attempt to broaden its appeal, but these remain niche. Apart from restaurant dining, gourmet shops or specialty delis occasionally sell duck‑liver pâtés for consumption at home. Mainstream supermarkets rarely stock fresh foie gras due to limited demand and high price. There is no evidence of foie gras being served in airlines or cruise ships departing from Bulgaria.

Fine dining restaurants. Foie gras is most commonly served in fine‑dining and upscale bistro settings. Montreal’s Au Pied de Cochon (APDC) has a dedicated menu section for foie gras dishes, including “foie‑gras poutine” and the restaurant’s signature “duck‑in‑a‑can.” The Tourisme Montréal site notes that APDC’s poutine features fresh fries fried in rendered duck fat topped with a generous lobe of foie gras and duck‑liver gravy[6]. Other high‑end establishments such as Toqué!, Le Saint‑Amour in Quebec City and Scaramouche in Toronto serve seared foie gras or terrines as seasonal starters. Wine bars and French bistros also offer foie gras preparations. Mid‑range restaurants and hotels. Some mid‑range restaurants, hotel dining rooms and resorts include foie gras dishes during holidays. Cruise ships and airlines occasionally feature it in business‑class menus, particularly on routes catering to European tourists, but this is not widespread. Retail. Gourmet shops, butcheries and online retailers in Quebec (e.g., Édouard et Léo, La Canardière) sell terrines, mousse and canned foie gras for home consumption. A product description from Édouard et Léo calls its wood‑fired foie gras terrine a holiday classic meant to be spread on crackers or toast[7]. National supermarket chains rarely stock fresh foie gras; instead they sell pâtés that contain small amounts of duck liver. Duty‑free shops occasionally sell French canned foie gras to travellers. Private homes vs public dining. Public dining (restaurants and catered events) accounts for most consumption. Home use is limited to enthusiasts who purchase terrines or blocks of foie gras for celebrations. Due to high price and limited availability, it is not a common household item. Key cities and venues. Montreal is the epicenter of foie‑gras dining, with APDC, Foiegwa and numerous bistros featuring it. Quebec City hosts establishments such as Le Saint‑Amour. Toronto has restaurants like Alo and Scaramouche that serve foie gras. Vancouver’s high‑end dining scene occasionally offers foie gras, but local activism has prompted some restaurants to remove it. Within Quebec, farm‑to‑table venues such as La Ferme Québec‑Oies and La Canardière host tastings and sell foie gras directly to visitors[12].

High‑end restaurants and hotels. Foie gras is primarily found on tasting menus in Michelin‑listed restaurants. For example, the Michelin‑starred Dubravkin Put in Zagreb offers a Louis XV chocolate dessert with foie gras ice cream[4]—a combination illustrating its use as a luxury accent rather than a main course. The Michelin press release for the 2024 Croatian guide likewise notes that Dubravkin Put’s menu features Kobe beef or lamb chops, followed by the Louis XV dessert with chocolate, foie gras and vanilla ice cream[5]. Such dishes are marketed as exclusive experiences and are priced accordingly. Hotels, yachts and resorts. Luxury hotels in Dubrovnik, Rovinj and other Adriatic resorts cater to affluent tourists and sometimes serve seared foie gras or foie gras terrines as starters. Cruise ships docking in Croatian ports may also offer foie gras to international passengers, although the product is typically sourced from France or Hungary and prepared on board. Gourmet shops and duty‑free outlets. A small number of gourmet retailers in Zagreb and tourist centres sell canned or jarred foie gras imported from France or Hungary. Sales volumes are low because of high prices and limited demand. Supermarkets and mainstream butchers do not stock foie gras. Private consumption. Foie gras is rarely prepared at home, as Croatian culinary tradition does not include goose or duck liver fattening. Wealthy households occasionally purchase imported terrines for festive occasions, but this is exceptional.

Fine‑dining restaurants. Foie gras is most visible in upscale restaurants in Prague. For example, the established restaurant U Modré kachničky offers a tasting menu featuring grilled foie gras with honey gingerbread and port wine sauce and sells a foie‑gras terrine as an appetiser (320 CZK)[17]. Such establishments cater to affluent diners seeking traditional Czech cuisine with French influences. Hotels and luxury venues. High‑end hotels (e.g., Four Seasons, Hilton) and international chains serve foie gras in their restaurants. Some airlines and cruise ships flying from Prague include foie gras on business‑class menus, catering mainly to foreign tourists. Retail. Gourmet shops and delicatessens in Prague sell imported whole livers and terrines. Importer Töpfer supplies products to these outlets[9]. Supermarkets occasionally stock liver pâtés or mousse in the prepared‑foods aisle; these products have broader reach but are still marketed as premium items. Private consumption. Foie gras occasionally appears at private dinner parties or as gifts during holidays. Consumption at home is limited by price and awareness; prepared pâtés are more common than whole livers.

Restaurants. Foie gras appears mostly on the menus of fine‑dining restaurants in Helsinki and a few other cities. Restaurant‑review websites (e.g., Restaurant Guru) list about 17 restaurants in Helsinki serving foie gras, including Savoy, Grotesk, Stefan’s Steakhouse and Pastis. These establishments present foie gras as seared liver, terrine or part of dishes like Tournedos Rossini. Because of its price, the liver usually features in tasting menus or as a premium starter rather than as a main course. Retail. Gourmet shops and high‑end supermarkets sell imported foie gras. K‑Ruoka markets a 75 g can of Rougié foie gras as an authentic French product, recommending serving it with sweet fruits and sparkling wine and claiming the Rougié brand adheres to sustainable development principles[3]. Finlandia Caviar sells 75 g tins of goose liver for €29 and suggests spreading it on brioche with fig jam for a quick gourmet meal[2]. S‑Kaupat’s Hanhenmaksapasteija (goose liver pâté) is marketed as ethically produced and made from Finnish goose liver[5]. These products are found mainly in large urban supermarkets or ordered online; they are not standard supermarket items. Private homes. Foie gras is occasionally consumed at home during holidays. The availability of canned liver and pâté allows consumers to serve foie gras at Christmas or New Year dinners. Hauhalan offers fresh goose liver from mid‑September to mid‑December[6], highlighting its seasonal nature for home cooks.

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.

Restaurants and hotels. Foie gras appears most often in fine‑dining restaurants and luxury hotels. The Aubrey bar at the Mandarin Oriental launched a dish of lab‑grown “Forged Gras” at HK$388 and a paired cocktail at HK$170[7], illustrating the price level for an upscale serving. Michelin‑starred French and Japanese restaurants serve seared foie gras, terrines and sushi with foie gras. Some mid‑range eateries integrate small portions into burgers, ramen or yakitori, but the market has been described as “slightly sparse”[6]. Retail outlets. Premium supermarkets and gourmet shops such as Les Halles (opened by Classic Fine Foods) and Caviar House & Prunier sell imported terrines, torchons and fresh livers, priced from HK$600–1,220 per unit[9][11]. Mainstream supermarkets rarely stock foie gras. Duty‑free shops at the airport may carry vacuum‑packed terrines for tourists. Home consumption and other venues. Foie gras is rarely prepared at home due to its cost and specialised preparation. Consumption aboard airlines, cruise ships and private clubs is likely but unreported. During festive seasons some families may purchase terrines as gifts, but this remains a niche practice.

Fine‑dining restaurants and hotels. Foie gras is most visible in high‑end restaurants. The Michelin Guide highlights Budapest establishments serving terrine, mousse or lightly seared foie gras with brioche or chutney[13]. Luxury hotels, wine bars and tasting rooms in Tokaj pair goose liver with Tokaji Aszú wine[12]. Mid‑range outlets and mainstream eateries. Some mid‑range restaurants serve goose liver during holiday menus, often as part of St Martin’s Day dinners. Prices vary from 8 ,000 to 19 ,000 HUF per person[7]. McDonald’s occasional Goosey Gustav burger demonstrates that a multinational fast‑food chain can incorporate goose liver but emphasises its festive nature and domestic sourcing[16]. Retail. Foie gras is available in gourmet shops, supermarket butcher counters and farmer markets. Taste Hungary notes that fresh goose liver is sold in supermarkets and butcher shops, and frozen livers can be found in supermarkets[23]. Integrál Zrt. sells finished products (blocks, terrines, mousse) in retail chains and its own shops[24]. However, high prices limit retail demand to affluent customers. Private homes vs public dining. Traditional home preparations include roasted or fried goose liver served with potatoes and cabbage. Nonetheless, the high cost and difficulty of preparation mean that most Hungarians consume foie gras outside the home, usually in restaurants or at family gatherings on St Martin’s Day or Christmas[15]. Geographic hotspots. Budapest, Tokaj wine region, Lake Balaton resorts and other tourist destinations concentrate the majority of restaurants serving foie gras. Rural consumption spikes during local goose festivals or community events.

Fine‑dining restaurants. Foie gras is primarily consumed in top‑tier restaurants. Chapter One and Restaurant Patrick Guilbaud serve foie‑gras dishes within multi‑course tasting menus[5][7]. La Maison lists a foie‑gras parfait among its starters[6]. Pearl Brasserie (another French‑style venue) offers pan‑fried duck foie gras with apple and cinnamon compote (menu referenced by activists). These restaurants are in Dublin’s city centre and cater to a clientele seeking French‑influenced cuisine. Hotels and hospitality. Luxury hotels with French‑trained chefs occasionally include foie gras on tasting menus or special events; however, there is little public data. Airline or cruise‑ship service within Ireland does not commonly feature foie gras. Retail and private homes. Foie gras products may be available in gourmet shops that import French delicacies, but mainstream supermarkets seldom stock it. The Food Safety Authority of Ireland advises that meat products from non‑EU countries cannot be sent by post to Ireland; only small quantities from EU countries are permitted for personal consumption[12]. This restricts private import by travellers, so most household consumption would rely on EU‑produced foie‑gras terrines purchased locally. Public venues and institutions. Ireland’s parliament building (Leinster House) has a policy against serving foie gras; officials confirmed to PETA that the building is “foie gras‑free”[13]. Some public venues thus refuse to serve the dish.

Fine‑dining restaurants – French and contemporary restaurants in Tel Aviv and Jerusalem serve foie gras as seared lobes, pâtés or creative preparations. A 2025 restaurant review listed crème‑brûlée foie gras with truffles among the signature dishes of a top restaurant[8]. Gourmet burger bars and fusion eateries – Tel Aviv gourmet burger establishments offer burgers topped with foie gras and fig jam[10]. Japanese‑inspired restaurants have served foie gras nigiri and hand‑rolls[7]. Luxury hotels and resorts – long‑established restaurants like Eddie’s Hide‑A‑Way in Eilat include foie gras pâté[9]. Boutique delis and gourmet shops – imported goose liver is sold in specialty food shops and butcheries, particularly before Jewish holidays. Private homes – some affluent households serve foie gras at festive meals, particularly around weddings or holidays. Because it is expensive and controversial, home consumption is rare and largely symbolic. Airlines and cruise ships – business‑class menus on some international flights leaving Tel Aviv may include foie gras, catering to foreign travelers. The delicacy is generally absent from supermarkets and mass‑market eateries due to its high cost and limited demand.

Restaurants.Foie gras is most visible in fine‑dining restaurants. Michelin‑starred venues and luxury hotel restaurants serve it seared, in terrine or as part of alla Rossini dishes. For example, Grand Hotel Majestic (Bologna) serves Filetto alla Rossini, a prime beef filet with a slice of seared foie gras, Madeira sauce, black truffle, spinach and toasted brioche[15]. Osteria Francescana and Club del Doge feature foie gras in their tasting menus[13][14]. Gourmet shops and online retailers.Activist and news reports note that after supermarket chains dropped foie gras, it is sold mainly in gastronomy shops and through online gourmet retailers[11][12]. These shops often stock imported French brands or Italian‑processed terrines. The high price—€70–€150 per 250–800 g for bloc or whole livers (observed in online catalogues)—limits purchases to wealthy customers. Hotels, airlines and cruises.Luxury hotels sometimes include foie gras in tasting menus, but there is little evidence of it being a staple on airlines or cruise ships departing Italy. The product appears more in ground‑based hospitality than in transport catering. Private homes vs public dining.Given the lack of supermarket distribution and the high price, most consumption is outside the home—in restaurants or special events. Private purchases occur through gourmet shops or online orders but are niche. Key cities.Cities with significant culinary tourism—Milan, Rome, Venice, Florence, Bologna—are the primary venues for foie gras consumption. In smaller towns and southern regions, the product is rarely encountered.

Fine‑dining restaurants – Most foie gras in Japan is eaten at French or French‑influenced restaurants in Tokyo, Osaka, Kyoto, Kobe and Nagoya. Michelin‑listed establishments serve seared foie gras with Japanese twists (e.g., miso, miso‑pickled daikon, yuzu). Dedicated foie gras restaurants such as Tokyo Foie Gras offer hamburgers, croquettes and foie gras shabu‑shabu[7]. Price positioning ranges from ¥1,000 per dish at specialty cafés to ¥5,000–10,000 for foie gras courses in fine‑dining menus. Hotels, airlines and cruise ships – Five‑star hotels include foie gras in wedding banquets and Christmas dinners. Airlines such as ANA and JAL occasionally feature foie gras terrine or mousse in first‑class menus. Luxury cruise ships operating from Yokohama and Kobe also serve foie gras as part of French‑themed dinners. Because these venues cater to affluent travellers, consumption is small but highly visible. Retail – Gourmet supermarkets (Seijo Ishii, Kinokuniya) and Picard’s frozen‑food stores sell ready‑to‑cook foie gras slices or terrines. Picard’s products cost ¥500–¥3,000 per pack and are marketed for special occasions[6]. Duty‑free shops at Narita and Haneda airports stock canned foie gras as gifts for outbound travellers. Home consumption – Wealthy households may prepare foie gras at home for festive meals, but high cost and limited availability confine this to a very small segment. Mainstream households rarely encounter foie gras; surveys show that the majority of Japanese have never tasted it.

Fine‑dining restaurants and brasseries – Foie gras is most visible in high‑end restaurants, where chefs prepare it as terrine, torchon, seared slices or stuffing. Examples include: Auberge de la Klauss – a gourmet restaurant near the Moselle; it produces its own foie gras and serves terrine and pan‑fried foie gras, emphasising limited production and respect for animals[12][13]. Wäistuff Leuck – its menu features pan‑fried foie gras with porcini foam and a main course of pigeon stuffed with foie gras and truffles[22][23]. La Lorraine brasserie – offers foie gras de réveillon maison with brioche and a poultry roll in mushroom & foie gras sauce priced at €28–33[15]. Les Jardins d’Anaïs – serves terrine de foie gras de Chalosse with beet salad and rye bread. Bonifas – presents a “duo of foie gras” (terrine and creamy mousse) with chutney and brioche[14]. The Michelin Guide notes that Le Plëss offers foie gras in red wine and balsamic vinegar among its delicacies[24]. These restaurants are mostly located in Luxembourg City or Moselle villages and attract affluent diners and tourists. Hotels, airlines and cruise ships – Some luxury hotels include foie gras in banquet menus, and airlines serving Luxembourg may offer it in first‑class cabins. Data are scarce but import volumes of prepared products suggest corporate catering uses it. Retail – Foie gras products are sold in specialty delicatessens, gourmet stores, supermarkets and online: Luxcaddy sells a ready‑made Duck Foie Gras Parmentier (potato and duck confit topped with 2 % foie gras) at €12.36 for 380 g[18]. Le Gourmet deli advertises house‑made smoked salmon and foie gras[17]. Montfort bloc de foie gras products are distributed through supermarkets like Auchan[21]. These retail channels make small portions of foie gras accessible to middle‑class consumers, but the product remains an occasional indulgence. Festivals and markets – Luxembourg’s Christmas markets include a “food‑lovers’ market” where vendors offer foie gras alongside local delicacies[16]. Consumption at such events reinforces the seasonal and festive character of foie gras.

Fine‑dining restaurants: Foie gras is primarily served in high‑end French or international restaurants in Oslo and other major cities. It may appear on tasting menus at gourmet venues such as Chez Colin and Hos Thea[9]. The dish is generally presented as a luxurious starter or garnish, often accompanied by sweet fruits, brioche or wine reduction. Hotels and cruise ships: Before the boycott, some luxury hotels offered foie gras on Christmas menus. After campaigning by Dyrevernalliansen, chains such as Choice Hotels, First Hotels and Thon Hotels removed it from their menus[8], leaving only a few boutique hotels that might still serve it for VIP clients. A chef on the Hurtigruten cruise line argued against serving foie gras, reflecting a broader shift toward local products[10]. Retail: Major supermarket chains (Meny, Ultra, Centra, Jacobs and CC Mat) stopped selling foie gras in 2014[12]. Some specialty delicatessens or online shops may still sell imported foie gras, but these are niche operations. Most Norwegian consumers cannot easily buy foie gras in grocery stores. Private homes: Because foie gras is not widely available at retail and there is no tradition of preparing it at home, consumption in private households is rare.

Fine dining and luxury hotels.Foie gras is most visible in fine‑dining restaurants and hotel outlets. InterContinental Manila’s Prince Albert Rotisserie once offered a seasonal menu featuring pan‑fried duck liver with apple‑cinnamon relish, duck liver terrine with quince paste, duck liver soup and duck liver soufflé[4]. The luxury Nobu Restaurant at City of Dreams served foie‑gras “sisig” wrapped in a gyoza cone as part of an eight‑course omakase[13]. City of Dreams’ restaurant Haliya incorporated seared foie gras into its chicken adobo[14]. Upscale casual and fusion eateries.Chefs in Manila’s modern bistros use foie gras to elevate local comfort food. The Booky guide lists restaurants serving duck lugaw (porridge) topped with foie gras, foie‑gras nigiri, and mac‑and‑foie pasta[15][16]. Locavore’s menu features duck lugaw with seared foie gras[15], while Japanese‑Chinese chain Paradise Dynasty offers soup dumplings flavoured with foie gras[17]. At Discovery Primea’s Flame restaurant, foie gras sinigang—a fusion of seared foie gras with sour tamarind broth—has become a signature dish[18]. These venues target the upper‑middle class and food enthusiasts seeking novelty. Buffet restaurants and special events.Luxury buffet chains such as NIU by Vikings occasionally include seared foie gras stations, which reviewers consider the highlight of the spread. Special gastronomic events like the Asian Culinary Exchange (2019) featured a multi‑chef dinner where Flame’s foie‑gras sinigang was singled out as a standout dish[18]. Retail and private homes.A small volume of foie gras is sold through gourmet delis and online retailers. Santis Delicatessen and Werdenberg’s food shops sell frozen Rougié foie gras[12], while online stores like Barrels and Beyond PH and Dough & Grocer deliver imported foie gras to affluent home cooks. MarketManila’s blogger noted visiting Santis and paying a premium for 800 g of Rougié foie gras for a home dinner[10], underscoring that private consumption exists but is restricted to wealthy households.

Fine‑dining restaurants: Foie gras appears as an appetizer or component of tasting menus in upscale French and fusion restaurants. U Fukiera in Warsaw once served foie gras before removing it after protests[16]. Other restaurants such as La Maddalena (Wrocław) and Fiorentina (Kraków) reportedly removed it under activist pressure. In these venues, foie gras is seared and served with fruit compotes or as part of modern Polish‑French dishes. Gourmet shops and wine merchants: Retailers like Vinoteka 13, Winnica.pl and City Wine sell small tins of bloc or entier foie gras at high prices[11][8]. They market foie gras alongside fine wines, emphasising pairing. Online specialty retailers: Sites such as BBQ.pl and Taste Store offer frozen foie‑gras escalopes and pâtés, delivering nationwide. BBQ.pl emphasises that its product is from Hungary and requires skilled preparation[17]. These platforms broaden access beyond urban centers but remain niche due to pricing. Hotels, airlines and cruise ships: High‑end hotel restaurants occasionally feature foie gras for international guests, though data are scant. Airlines and cruise lines operating in Poland seldom serve foie gras, given limited demand. Private homes: Wealthy consumers sometimes buy foie gras terrines or canned blocs for holiday meals or gifts. The product is rarely found in mainstream supermarkets but may appear in gourmet sections during the Christmas season. Consumption at home is small and mostly limited to special occasions.

Luxury restaurants and hotels. Foie gras in Qatar is primarily consumed in high‑end dining establishments in Doha, often located in five‑star hotels or upscale restaurant complexes: French and European fine‑dining venues. La Petite Maison (LPM) Doha serves foie gras terrine with toasted brioche and pan‑fried foie gras as hors d’œuvres[12]. Sel & Miel at the Ritz‑Carlton offers seared duck liver (foie gras) on brioche with red‑onion marmalade[4]. Guy Savoy Doha’s tasting menu includes pan‑fried duck foie gras paired with braised endives, kumquat and beetroot[13][14]. International fusion restaurants. Nobu Doha’s menu features “Scallop & Foie Gras Vanilla Den Miso”[5], blending Japanese ingredients with French liver. The Kitchen’s menu lists a “Foie Gras Slice” accompanied by passion‑fruit fluid, blueberry and jasmine tea[15]. Brunch buffets and tasting menus. Four Seasons Doha promotes a Friday brunch with a lavish buffet that includes foie gras[7]. Rosewood Doha’s New Year’s Eve set menu features foie gras mousse with truffle brioche crisps[6]. Steak and contemporary restaurants. STK Doha lists wagyu carpaccio with foie gras and offers foie gras as a steak topping[16][17], illustrating its role as a luxury enhancer rather than a standalone dish. Chinese fine‑dining. The Hakkasan restaurant in Doha has offered a crispy foie gras puff on its “Only At” menu[18]. Consumption outside restaurants—e.g., in private homes—is limited. Some gourmet shops and online retailers market halal foie gras, but retail accessibility remains low.

Fine‑dining restaurants: Foie gras is served mainly in French restaurants and fusion fine‑dining establishments in Seoul. Michelin Guide listings note dishes such as foie gras crème brûlée and pâté en croûte at Comme Moa[7]. Another Michelin article describes chef Yim Jung‑sik’s dumplings filled with foie gras and draped in Wagyu slices[8]. Hotels and luxury venues: Five‑star hotels (e.g., The Shilla Seoul, Grand Hyatt Seoul) feature foie gras in their restaurants and room‑service menus, catering to affluent guests. Private clubs and airline lounges also serve foie gras as part of French or fusion menus. Department‑store gift sets: Lotte, Shinsegae and Hyundai department stores sell Lunar‑New‑Year gift sets combining Hanwoo beef with French foie gras. Previous gift sets paired beef with caviar and truffles and were highly popular, with sales quadrupling during the 2023 Chuseok holiday. Retail/E‑commerce: Specialist online retailers and gourmet shops import foie gras terrines, pâtés and canned products for home consumption. Examples include Mon Épicerie Française, which advertises delivery of French foie gras to South Korea (not directly cited but widely reported). Such products are expensive and appeal to expatriates or cosmopolitan Koreans. Home/private dining: A small number of affluent households purchase foie gras for home entertaining, often during holidays or to impress guests. However, given the small import volume and high price, this is rare.

Fine‑dining and gastronomy. Foie gras is most visible in high‑end restaurants and Michelin‑starred establishments, particularly in the Basque Country and Catalonia. Chefs serve it as a centrepiece (seared or as terrines) or as an ingredient in modern Spanish cuisine. Restaurants in tourist destinations (Madrid, Barcelona, San Sebastián, Marbella) drive much of the demand[6]. Hotels, airlines and cruise ships. Luxury hotels and cruise lines offer foie gras to international guests; some Spanish carriers have served foie gras in premium cabins. Airlines and cruise operators typically source from large suppliers like Martiko or French companies. However, these accounts represent a smaller share compared with restaurants and retail. Retail outlets. Foie gras appears in gourmet shops, supermarkets, delicatessens and online stores. Supermarkets such as El Corte Inglés stock a range of products (whole mi‑cuit, bloc, parfait) at €50–€150 per kg[9]. Duty‑free shops at airports sell small tins and vacuum‑packed slices to tourists. Households purchase foie gras primarily during the holiday season[12]. Private homes vs public dining. Restaurant consumption dominates; households consume relatively small quantities. The 2022 household market panel recorded only 0.3 kg per capita for foie‑gras and pâtés[5]. When eaten at home, it usually accompanies celebrations or is given as a gift. Public dining (restaurants, hotels, banquets) remains the primary channel for consumption. Geographical hotspots. Consumption is prominent in Basque Country (San Sebastián), Navarra (Pamplona), Castilla y León (Burgos, Valladolid), Madrid, Catalonia (Barcelona) and coastal resorts. These areas house most producers and upscale restaurants[13].

Fine‑dining restaurants – Foie gras is mainly served in upscale establishments. Stockholm’s brasserie Riche offers foie gras au torchon with cherry coulis and brioche at 285 SEK. The tasting menu at SMAK includes beef carpaccio with foie gras[8]. Operakällaren, a historic Michelin‑starred restaurant, showcases foie gras among its traditional dishes[9]. Punk Royale, a modern “rebel” restaurant, uses foie gras to project decadence[15]. Hotels and events – Luxury hotels and event venues sometimes include foie gras in banquets. Bloom in the Park in Malmö hosted Spanish producer Eduardo Sousa for a special event where guests tasted his “ecological” foie gras[11]. Such events signal exclusivity and attract foodie audiences. Retail and online sales – Several Swedish delicatessens and e‑commerce platforms sell imported foie gras. Salmantinos stocks tins of goose and duck liver from the Spanish brand Katealde (65–130 g)[7]. FreakyKitchen offers French foie gras blocks, whole livers and mousses imported from southwestern France[10]. Delices de France and other online shops list 25 foie gras products, emphasising artisanal producers. Prices range from ~85 SEK to over 300 SEK for small tins, positioning the products as luxury food gifts. Other venues – Foie gras rarely appears in mid‑range restaurants, supermarkets or fast‑food outlets. Large grocery chains such as Coop and ICA focus on domestic liver pâtés. Some Swedish airlines and cruise lines may offer foie gras in premium cabins, but evidence is limited. Private consumption – Wealthy households may purchase tinned foie gras for holidays or dinner parties. However, this remains a niche practice because of cost and ethical concerns.

Foie gras consumption in Switzerland occurs primarily in fine‑dining restaurants, high‑end hotels and gourmet retail outlets. Leading supermarket chains (Migros, Denner, Coop) sell foie‑gras terrines during the holiday season, and department stores such as Globus stock imported French brands. Restaurants in Geneva, Lausanne, Zurich and resort towns like Gstaad offer foie gras dishes, often as appetisers or as part of tasting menus. Private consumption at home is limited but not negligible; consumers may purchase terrines or blocs to serve at Christmas dinners. Airlines and cruise lines operating out of Swiss airports occasionally feature foie gras in their premium cabins, further exposing travellers to the product.

Foie gras is primarily consumed in fine‑dining restaurants, including Michelin‑starred French and contemporary American establishments. It also appears on hotel menus, casinos, airline first‑class meals and cruise‑ship tasting menus. In casual dining, foie gras is rare but may appear in “gastropubs” as an upscale burger topping (“à la Rossini”). Retail consumption occurs through gourmet shops and online retailers like D’Artagnan and Mirepoix, which ship terrines and raw livers to consumers. Major supermarkets largely avoid stocking foie gras because of controversy; specialty retailers and luxury grocers (Whole Foods previously, but it stopped selling it) are the main outlets.

Luxury Hotels and Fine‑Dining Restaurants: Bangkok’s five‑star hotels (Mandarin Oriental’s Lord Jim’s, Sheraton Grande Sukhumvit, Four Seasons, Goji Kitchen & Bar) regularly feature pan‑seared foie gras on brunch or dinner buffets. For example, Sheraton Grande Sukhumvit’s Sunday Jazzy Brunch invites guests to “experience the opulence of French foie gras”[16], while Mandarin Oriental’s Lord Jim’s lunch buffet includes pan‑fried foie gras as a signature item[17]. The Goji Kitchen & Bar has a rotating foie gras station during its international buffet[18]. These venues are located in central Bangkok and attract well‑heeled locals and tourists. Resort Areas (Phuket, Pattaya): Upscale resorts in Phuket and Pattaya also serve foie gras. A Pattaya restaurant blog (Casa Pascal) notes that most “pan‑fried foie gras” served there uses duck liver rather than goose because duck foie gras is cheaper[19]. Gourmet Retail and Online Shops: Specialty stores like Villa Market, Tops, Vivin Gourmet and Food Project sell imported foie gras terrines and duck livers. These products are marketed to home cooks and expatriates but remain niche due to high prices. Gourmet shops highlight French appellations and educate consumers about product types[20]. Private Dining: Wealthy households may serve foie gras at home for celebrations, but there is little data on home consumption. The presence of foie gras in online grocery stores indicates some home use.

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.

Foie gras appears in specific sectors of the food and hospitality industry: Fine‑dining restaurants. High‑end French restaurants in London and other cities are the primary outlets. L’Atelier Robuchon’s menu, for instance, features multiple foie gras dishes[7]. Michelin‑starred chefs occasionally defend its inclusion as a hallmark of French gastronomy. Luxury hotels and clubs. Classic Fine Foods—a specialty distributor—supplies foie gras, truffles and caviar to prestigious hotels, restaurants and retailers across the UK[12]. Some high‑end clubs include foie gras in festive banquets, although several have removed it after protests. Retail channels. The product is no longer stocked by most mainstream supermarkets. Activist campaigns persuaded Waitrose, Sainsbury’s, Tesco and Marks & Spencer to stop selling foie gras[3]. Fortnum & Mason continued selling traditional foie gras for years but has faced sustained protests, and some outlets now stock Foie Royale, a cruelty‑free alternative[13]. Only speciality delis and online gourmet retailers offer traditional foie gras. Home consumption versus dining out. Because of its high price and limited availability, most foie gras is consumed in restaurants rather than private homes. When sold retail, it is often purchased as a luxury gift or festive treat. Duty‑free shops and airlines occasionally offer foie gras to first‑class passengers.