Writing in collaboration with vegan charity PETA, she said Restaurant Gordon Ramsay could replace the traditional dish with vegan faux gras throughout November.
“I’m sure that your restaurant makes a great effort to create a beautiful dining experience, but foie gras is nothing more than a diseased liver produced in a real-life Hell’s Kitchen,” she wrote.
She added: “To make it, ducks and geese are force-fed until their livers swell to up to 10 times their normal size.
“This agonizing process is so cruel that it’s illegal to produce foie gras in the UK and over a dozen other countries, and two-thirds of the British public supports a ban
on its sale.
“Given your exceptional talent, I have no doubt that you can create dishes to impress that don’t involve this cruelty.”
Vegan foie gras – created by a top French chef
The ‘faux gras’ Anderson recommends was crafted by top chef Alexis Gauthier of Gauthier Soho, who shared the recipe in a video made with online foodie duo BOSH!.
According to the traditionally-trained French chef, who recently went vegan, and is in the process of turning his restaurant vegan: “In France, people love foie gras. So I’ve developed a recipe where I will have the same kind of texture and deliciousness of foie gras without killing any animals, and any abuse involved.
“It’s based on lentils, walnuts, shallots…it’s delicious, if you serve that on toasted bread, it’s actually better than foie gras.”