Foie gras, a true delicacy
The origins of foie gras date back to the days of the Pharaohs. The Egyptians were the first to cram birds of all kinds by feeding them in abundance and by reproducing the natural behaviour of migratory birds. Instructed by their geographical neighbours, the Jews started transmitting the art of cramming during their pilgrimages. The Greeks, then the Romans perpetuated this tradition.
Today, France is the world’s first foie gras producer, although over the past few decades, Québec’s foie gras has become more and more popular and is now a sought-after delicacy.
This noble product is unique both because of its taste and the endless possibilities it offers in terms of cuisine, in addition to being considered an exceptional gastronomic meal that is mostly enjoyed during special occasions.
Foie gras must be served chilled. There is a wide variety of products and each and every one has an unmistakable taste. Try the duck cutlet foie gras or the foie gras “au torchon”, typical of the Landes region. Dare to be different and try the pan-fried foie gras with all its different combinations or simply savour it on some fresh warm country bread with some porto.
If you would like to enjoy the best foie gras in the region, discover the gems created by Le Canard Goulu or stop by Saint-Férréol-les-Neiges’ La Ferme Québec-Oies at the Old Harbour Market. No matter how you enjoy your foie gras, your taste buds will forever be grateful.
