<p>Heshan and Sebastian discuss Grand Hotels and their relevance in today’s market. They also dig into Foie Gras and the ethical aspects of food production. Needless to say that this brings out contradictions between ethics and pure gourmandise.</p>

Heshan and Sebastian discuss Grand Hotels and their relevance in today’s market. They also dig into Foie Gras and the ethical aspects of food production. Needless to say that this brings out contradictions between ethics and pure gourmandise.

Episode 12: The Grand Relics of the Past, Foie Gras and Food we shouldn’t but want to eat

The Plate Up strives to be a platform where Hospitality insights are discussed and shared. It is a space where two professionals from both sides of the pass get to talk about food, beverages, trends and the industry's inner workings.

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Episode 12: The Grand Relics of the Past, Foie Gras and Food we shouldn’t but want to eat

Episode 12: The Grand Relics of the Past, Foie Gras and Food we shouldn’t but want to eat