Foie Gras at Christmas: Between Deep-Seated Tradition and the Rise of Vegan Alternatives

In Brief 
The foie gras market is beginning to recover after years of turmoil. Between 2020 and 2023, avian flu caused a 40% drop in production, driving prices significantly higher. In 2024, mandatory duck vaccination has led to a 20% increase in production (compared to 2023) and a price reduction of 5% to 6%—the first decrease since 2020. This rebound is revitalizing a sector still cherished by the French, 75% of whom consider foie gras a holiday staple. 
Meanwhile, vegan alternatives, such as cashew-based "faux gras" (La Bonne Foi) and lab-grown foie gras developed by French start-up Gourmey, are gaining popularity. Priced between €20 and €30/kg, these options appeal to consumers driven by ethical and environmental values. A recent study reveals that 60% of French people support banning force-feeding, signaling a gradual shift in consumption patterns, especially during the festive season. 

Key Takeaways
• Price drop for traditional foie gras: After years of increases, prices have decreased by 5% to 6% in 2024, thanks to a 20% boost in production. 
• Duck vaccination program: Funded 85% by the state until September 2024, it has stabilized the sector against avian flu. 
• Rise of vegan foie gras: Cheaper (€20–€30/kg vs. €40–€60/kg for traditional foie gras) and more ethical, these alternatives are gaining traction. 
• Ethical context: 60% of French people favor banning force-feeding, according to a recent survey. 

Insights and Analysis 
A rebound for traditional foie gras: 
The state-funded vaccination campaign has brought stability to a struggling industry, allowing production levels to return to pre-crisis figures. Domestic demand remains robust, as foie gras continues to hold cultural significance during festive celebrations. 
The rise of vegan alternatives: 
The growing popularity of vegan foie gras highlights shifting consumer preferences toward products aligned with their values. These alternatives offer festive options that respect animal welfare and environmental concerns while remaining affordable. 
Strategic diversification: 
The rise of alternatives presents opportunities for differentiation within the sector. Some traditional producers are exploring hybrid ranges, combining artisanal techniques with plant-based solutions to attract younger, ethically-conscious consumers. 
Segmented consumer preferences: 
The holiday season underscores a divide in food choices: on one side, traditionalists favoring classic foie gras; on the other, urban and younger populations experimenting with vegan options, particularly for festive aperitifs and buffet spreads. 

Year-end celebrations reflect a unique blend of tradition and innovation. While traditional foie gras remains the centerpiece of festive meals, vegan alternatives have yet to make significant inroads into this specific market. Going forward, the challenge for producers will be to reconcile the demand for holiday tradition with the push for innovation, which sees steady growth year-round. A coexistence of these two worlds seems inevitable, embodying a plurality of values and food practices in France. 

Alice Polack