They take inspiration from chefs such as Didier Durand, who says that, during a Chicago foie gras ban from 2006 to 2008, he served it at his Cyrano's Bistrot by listing it as potatoes.
He returned to London as head chef at the Four Seasons, Inn on the Park, where he earned a Michelin, before opening Bistrot Bruno in Soho, which earned The Times Restaurant of the Year in 1993.