There’s no other word for this over-the-top, cholesterol-laden, piece-of- paradise-in-a-bite other than decadent. Often times credited to the French, this delicacy interestingly was known to the Egyptians millenniums ago---they were the first to learn that certain fowl could be fattened through forced over-feeding to create a gastronomic indulgence.
Gavage feeding for foie gras production has become controversial. Some countries, including the
, have laws against doing so as it is thought to be inhumane. I have witnessed the procedure in US and did not observe any type of angst by geese during the 2-3 second procedure. If you are coming on our France tour this fall you can witness the procedure for yourself as we will be visiting a farm where foie gras is produced. This, however, isn’t just any farm----it’s been visited by some of Bordeaux ’s most famous Michelin star chefs. France