Sir, - An article in the Irish Times Magazine of October 20th about Restaurant Patrick Guilbaud included certain figures on the business, including the annual purchase of 600 kilos of foie gras. Perhaps some expert could identify for us the number of ducks and geese that were force-fed until their livers swelled to supply this amount.
As "transparency" is the politically correct aspiration these days, perhaps the same could be afforded regarding the animals that are reared to grace our tables. - Yours, etc.,
Daphne Hogan, Ashley Rise, Portmarnock, Co Dublin.