Tuesday, December 11, 2012
Eating at the House of Lords
The Telegraph reports on a call to ban foie gras at the House of Lords on humanitarian grounds. They say that the dish is one of the traditional delicacies in French cuisine, but is controversial because of its production methods. Geese or ducks are force-fed with grain for up to a month before they are slaughtered for their swollen livers.
So far, so very sensible. The paper adds that California has led the charge to ban the food and many countries including Britain have halted production. The article though then goes onto set out what life can be like in the upper house if you are fortunate to be called upon to serve:
Members of the Lords and their guests can enjoy a range of starters in the elegant Barry Room including quail and foie gras at £7.50 which is served with a confit of quails’ eggs, carrot and black garlic and a foie gras mousse.
Give me egg and chips anyday.
So far, so very sensible. The paper adds that California has led the charge to ban the food and many countries including Britain have halted production. The article though then goes onto set out what life can be like in the upper house if you are fortunate to be called upon to serve:
Members of the Lords and their guests can enjoy a range of starters in the elegant Barry Room including quail and foie gras at £7.50 which is served with a confit of quails’ eggs, carrot and black garlic and a foie gras mousse.
Give me egg and chips anyday.
