One of the most well recognised French food product is the so-called Foie gras, technically meaning “fat liver”. It is considered one of the most refined dishes in the Western cuisine. However the preparation of Foie gras is provoking some controversy because of the force feeding of the birds whose liver is eaten.
As we call France a country with a top-notch cuisine, it would be a shame if a person pretending to be a connaisseur doesn't have the Foie gras in his list. Foie gras is made of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. A pastry containing pate de foie gras and bacon, or pâté de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie") in English on account of that city's being a major producer of foie gras.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and the People's Republic of China.
Using cheap international calls will help you prepare for a vacation in France where you can consume Foie gras in case the authorities in your country has already banned the product.
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