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Best Foie gras in San Francisco
“Rich, buttery, delicate—a liver transformed by ancient technique into France's protected gastronomical heritage.”
What the real thing tastes like
Foie gras (lit. 'fat liver'; French: [fwa ɡʁɑ] , English: ; Occitan: foiè grass) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. It is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began confining anatid birds to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based
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Foie gras is the liver of a duck or goose, swollen to ten times its normal size through gavage—force-feeding—a technique traceable to ancient Egypt. The organ becomes something entirely transformed: rich, buttery, delicate in ways an ordinary liver never could be. French law enshrines it as part of the nation's protected gastronomical heritage, and it arrives at the table whole, or folded into mousse, parfait, and pâté, sometimes slipped alongside steak as an accent.
Order it here when it has
- rich flavor
- buttery texture
- delicate character
- cultural heritage
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