History

What is foie gras?

Foie gras is made of duck or goose liver. It is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate unlike that of a regular duck or goose liver. Foie gras is sold whole (highest quality) or is prepared into mousse, parfait, or pate (the lowest quality), and may also be served as an accompaniment to other food items, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France".

Where is foie gras from?

Foie gras, one of the worlds most distinguished delicacies, was born with the ancient chronicles of mankind. The first evidence of foie gras is found in Egyptian history, some 45 centuries ago.

In the wild, ducks and geese gorge themselves prior to migration to temporarily store fat in their liver and skin. They use it for energy during their migration.

Egyptians, Hebrews, and Greeks used soaked wheat to feed the waterfowl, while the Romans used figs. The result was an enlarged fatty liver which has been the highlight of the finest gastronomy in the world for over 4,000 years.