Simon Carlier, Chef of "Solides" restaurant, smells a "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, at a restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau