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Posts Tagged ‘Entier’

FOIE GRAS! S&M MOST FOWL? OR IS IT SIMPLY ONE OF THE BEST THINGS YOU HAVE EVER TASTED? From a culinary perspective there are many who love it, while others consider Foie Gras the byproduct of a demonic relationship between a sadistic farmer and a masochistic duck or goose. Here is how one of the greatest delicacies of France is created:

Gentle loving ‘French Way’ (and the alternate perception)

Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavor is described as rich, buttery, and delicate, quite unlike that of a regular duck or goose liver. Foie gras is sold: whole (Entier), trimmings (Bloc) or as a pâté.

Typically, it is served as an appetizer on toast with a nice glass of champagne! But it also is an excellent accompaniment to a main course of filet or fowl.

The liver of a duck or a goose is specially fattened by 'gavage', a technique used by ancient Egyptians and dating as far back as 2500BC, when they began keeping birds for food and deliberately fattened the birds through force-feeding.

In America, the Foie Gras debate is raging! Here are two opposing perspectives from Chicago where its sale is now prohibited:

“Our culture does not condone the torture of innocent and defenseless creatures.”

Joe Moore – Chicago Alderman

 

 

 

 

 

“Foie gras has been around since the age of cuisine. Some animals are raised for food. They’re raised to die.”

Rick Tramanto – Chef at “Tru” in Chicago

Well, who do you agree with the Alderman or the Chef?

Check out: The Truth about Foie Gras before you decide.

Today, our little corner of southwest France is considered ‘ground-zero’ for Foie Gras in Europe. Trust me when I tell you that this whole ongoing debate against it is not all it is quacked up to be.

Bon Appétit et à bientôt!  Jack
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August 25, 2013 - Posted by Jack Tobin