France
is the first producer of foie gras quantitavely (more than
80 % of the world wide production) and qualitatively. This
delicious dish goes back to Egyptian Antiquity, that is
to say 2500 B.C. Romans
were very keen on "Jecur Ficatum", made from ducks or geese
force-fed with fig.
Since
the monarchy, the foie gras belongs to French cultural and
culinary heritage. The foie gras is cooked from livers of
ducks or geese. These palmipeds have the particularity to
stock fat naturally in anticipation of their
migrations. There is a great variety of foie gras.
The
most important distinction is the one between duck
and goose foie gras. The first one has a powerful
aroma, whereas the second one is more subtle and delicate.
We can also distinguish, in order of quality, whole foie
gras, foie gras and foie gras mass. These appellations are
governed by a specific charter and strictly controled by
the French authorities. You can also cook your own foie
gras from fresh livers. Foie gras garnished with truffles
is another succulent specialty.
In
France, foie gras is mainly produced in South-West, that
is to say Perigord,
Gers and Landes, even if Alsace is also an important producing
region. As French cooking is intimately linked with French
culture, a stay in South-Western France, maybe in one of
the Most Beautiful Villages such as Montreal-du-Gers,
Larressingle, Sarrant,
in the Gers region or La Roque Gageac,
Limeuil,
Saint Leon sur Vezere, Domme,
Belves, Monpazier
Monflanquin,
Auvillar, Lauzerte,
Pujols le Haut
in the Perigord, will convince you of the richness and the
authenticity of the area.
Finally,
the foie gras reveals all its savor and aroma with wine,
especially fruity sweet white wines like Sauternes, Monbazillac
and Champagne. You don't need
to worry about your health: consumption of confit, foie
gras, goose and duck fats is a source of benefit for your
health, foie gras prevents from coronary disease!
