The House of Lords in the UK has buckled to mounting pressure from animal rights groups and banned foie gras from their in-house restaurant.

In the countdown to what’s being called foie-mageddon in California, restaurants and consumers alike are gorging on their last foie gras-laced supper before a state-wide ban kicks in July 1.

Despite high profile campaigns mounted by some of the country’s best known chefs to repeal the ban, all indications are that California residents will no longer be able to tuck into the fattened duck liver in less than two weeks’ time.

US fast-food chain Wendy’s, known for its square beef patties and baked potatoes, on Tuesday unveiled a foie gras burger as it sprang back into life in Japan.

Two years after shutting up shop because of falling profits, Wendy’s is hoping its exotic new menu will tickle the sophisticated Japanese palate.

The regular buns are still there but are joined by the foie gras burgers, which cost 1,280 yen ($16), and avocado and wasabi burgers (820 yen) as well as grilled chicken served with truffle and porcini mushroom sauce (920 yen).

A gourmet ice cream boutique in Hong Kong drew curious crowds with adventurous palates at a food expo last week for its lobster and foie gras flavored desserts.

Arron Liu’s Ice Cream Gallery was a crowd favorite at this year’s edition of the Hong Kong Food Expo for audacious ice cream flavors that aim to elevate “fine ice cream” to fine dining.

Since 1994, Liu has developed more than 600 ice cream flavors, some of which are inspired by French haute cuisine — like the foie gras and salmon varieties.

Ian Purkayastha’s teenage revolution didn’t involve rock groups, rebelling against his parents or embarrassing fashion experiments.

For him it was: “black truffle ravioli with foie gras sauce”.

And three years later, aged 18, Purkayastha not only remembers the “amazing” taste of that dish, but he’s turned himself into one of America’s leading truffle tycoons.

China’s ever-growing taste for luxury goods is extending into the culinary world — and that’s good news for Jean-Marie Vallier, who runs a duck farm and foie gras factory outside Beijing.

Two years ago, French group Euralis — the world leader in foie gras production — invested 2.7 million dollars in the facilities, aimed at producing the delicacy for high-end restaurants under the Rougie brand.

As the tastes and budgets of China’s growing middle class expand, so does the demand for upmarket Western fare served in chic venues, and Vallier is well-placed to profit from the fledgling gourmet revolution.