Animal rights organization PETA teamed up with classically trained French chef Alexis Gauthier to develop a flavorful recipe for "Faux Gras" as an alternative to the controversial foie gras that remains particularly popular in France.
The recipe calls for a base of lentils, walnuts, shallots, as well as other flavorful additions that help to recreate an authentic texture for the spread. As the chef and owner of Gauthier Soho, Gauthier converted the restaurant's entire menu to a vegan one in 2015 and has since noted: "I’m trying to rethink my entire food knowledge and rewrite all the rules of cooking and eating with a vegan perspective."
At the same time vegan-friendly foods are becoming mainstream and easily accessible to the average consumer, luxury vegan food producers are experimenting with developing entirely plant-based alternatives for everything from high-end cheese and caviar to meat.
Cruelty-Free Liver Alternatives
French Chef Alexis Gauthier and PETA Created 'Faux Gras'
Trend Themes
1. Faux Gras - Creating cruelty-free alternatives to popular meat dishes through plant-based substitutes.
2. Luxury Vegan Food - Developing plant-based alternatives for high-end cheese and caviar products.
3. Veganism in Fine Dining - Re-thinking traditional culinary techniques and developing vegan haute cuisine.
Industry Implications
1. Food Production and Distribution - Production and distribution companies are able to capitalize on the growing demand for vegan food products by developing and marketing cruelty-free alternatives.
2. Fine Dining - Fine dining restaurants have the opportunity to revolutionize their menus and appeal to a new demographic of consumers interested in vegan haute cuisine.
3. Animal Rights Advocacy - Organizations like PETA can continue to collaborate with chefs to promote awareness and alternatives to controversial and inhumane practices in the food industry.