reporter: alexis gauthier is undeterred by such comments. he has become an activist.s being heard at the highest political level, as britain discusses banning the import of real foie gras from france. some gourmets find this hypocritical. joe: this is an easy thing to do. get rid of an elite french, foreign, luxury product, and say that you are making a point about animal welfare. but if you really wanted to make a point about animal welfare, what you would do is address the way chickens are being intensively farmed, the way pork is being intensively farmed. reporter: at his restaurant, the chef is proud to break new ground. even without a michelin star, he's fully booked for the next few months. alexis: hopefully it's going to inspire other restaurants to do the same, and most importantly other chefs, who are going to go and put their creative juice into this and come up with plant-based creations that we cannot live without. reporter: that's good news for the ducks and geese. as well as for the restaurant critic. as long as the chefs don't try imitating real meat. b