Foie gras

Contrary to what one might believe, the history of foie gras goes back to very distant times that take us to ancient Egypt. The practice of force-feeding geese then continued under the Roman Empire to develop in the Jewish communities of Central Europe. Since then, foie gras has been traditionally associated with the southwestern region of France, where it has become a favorite dish during the holiday season. It is often eaten cold as a starter, in bread or gingerbread. But foie gras can also be enjoyed hot, fried, or in a fruit-based recipe.