It is by observing the reserves of
grease made by geese, these true "gifts of the gods", before undertaking
their long travel, that the Egyptians had the first, the idea to
domesticate and to force-feed them.
For a long time, the Jews of central Europe were famous to be the
only ones to know the secrecies of the good foie gras, the goose
meat is prohibited them by the religion. But already, in the producing
duck and goose areas, Alsace and South-west, one produced pies and
pots of foie gras.
The Romans, force-feed them with figs and it is the word "ficandum"
besides or fig which is at the origin of the word "foie".
Given up during several centuries, it is the king Louis XVI who
gives again to the foie gras its nobility letters while making "pâté
à la Contades", a pie with the foie gras in crust, the "dish of
the king".
Since, the success of the foie gras did not cease growing, and its
presence at table is pledge of pleasure and emotion.
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