Top Chef Canada contestant Dale Mackay recently opened up his own restaurant in Vancouver, Canada. Unfortunately, Mackay has chosen to include a foie gras sundae on the dinner menu. 

The sundae is made with apricots, thyme, and brioche and costs $13.50. But what isn't listed on the menu is the extensive cruelty that birds endured for the dish: foie gras is made by force-feeding ducks and geese through a metal feeding tube in order to create a fatty, diseased liver. This process sometimes results in holes in a bird's sensitive neck, and the bird's engorged liver often becomes diseased. The birds are kept in filthy, crammed conditions while they wait to be force-fed.

Ensemble's menu offers several vegetarian choices and the restaurant claims to be interested in sustainable food. There's no reason why Dale Mackay's restaurant should serve foie gras. 

Photo Credit: smoorenburg