Lab-Grown Foie Gras Receives France’s Support, Tastes Delicious

Few foods are simultaneously able to raise feelings of delight and repulsion quite as deftly as foie gras. A fatty duck or goose liver that’s so buttery it’s both delicate and rich, foie gras is considered by many as one of the most luxurious foods. In France its consumption is a ritual deeply rooted in the country’s tradition and culture—no holiday, from Christmas to Bastille Day, is complete without it. But its decadence makes the brutality of how it’s farmed all the more acute: A controversial process known as gavage, where birds are force-fed several times a day through ...