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Definition

Foie gras is a gastronomic delicacy, with a fine and unique taste.

 

 

foie gras, gavage feeding 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.

 

French Federation of Foie Gras Producers 2007 | legal disclaimer | credits | site map