Information from the producers
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Definition
Foie gras is a gastronomic delicacy, with a fine and unique taste.
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Literally translated as "fat liver", foie gras results from the accumulation of lipids caused by the degradation of maize carbohydrate when geese or ducks are force-fed.
This natural process is also totally reversible: when moderate feeding is resumed, a fat liver can be reduced to a lean liver without any problem.
Not only is foie gras a healthy organ, it also contains omega-3 and fatty acids which are essential for a well balanced diet.
French and European regulations specify that foie gras be obtained from a fattening process.