France, Dec. 25 -- Foie gras is often part of a festive French meal, but the way it is made - force-feeding ducks or geese to fatten their livers - is making some people think twice before eating it. Alternatives are picking up steam.

Sales of vegetarian or "faux"foie gras are on the rise in France, as people are looking to avoid force-fed birds, and as the delicacy is increasing in price because of a massive bird flu outbreak that has hit duck and bird farms and reduced supply.

"Most of the people who came to buy some weren't even vegan or vegetarian," says chef Julie Bavant of the 200 packages of her sans foie ni gras (neither liver nor fat) she sold last year.

"They just didn't want to take part in the foie gras industry because it's ...