andrian: it's the feeling obeing eded.nice to knothat someone needs you, to see the shining eyes when you bring the pension. that makes me forget all the difficulties, when i remember that i've done a good deed for someone. reporter: in a few weeks' time, andrian the siberian mailman will set off again on his rounds through the russian taiga. liz: it's january. and for many people across the globe, it's the month they decide to go without animal products in their diet. veganuary. now, for lovers of french cuisine, that means saying no to foie gras, the delicacy made out of duck or goose liver. french chef alexis gauthier believes that people can enjoy the taste of foie gras without animal cruelty. in his fine dining restaurant in london he has come up with a vegan alternative. reporter: it looks like the french delicacy foie gras, a pÂtÉ made of duck or goose liver. but no animals had to sacrifice their lives for this pÂtÉ, as it is a fake -- a faux gras. alexis: it doesn't taste of torture. which is one of the core ingred