Among the three major cuisines in the world, French cuisine occupies a place. French cuisine is characterized by the use of fresh seasonal materials and the chef's personal unique conditioning to complete a unique artistic delicacy, which is unparalleled in vision, smell, taste, touch and sympathetic nerve, and requires a refined overall performance in food quality, service level and dining atmosphere.

the outstanding feature of French cuisine is its wide selection of materials. French cuisine often uses rare and precious raw materials, such as snails, frogs, foie gras and black mushrooms. Dishes made of snails and frog legs are famous French dishes, and many foreign guests go to France for a feast. In addition, I like to use all kinds of game, such as pigeons, quails, turtledoves, deer, rabbits and so on. Because of the wide selection of materials, the varieties can be changed in time according to the season, so that diners always keep a fresh taste of the dishes. This is one of the attractive factors of French cuisine.

The French are as particular about delicious food as China. In addition to being rich in all kinds of food and delicious food because of the unique geographical environment, the nobles used to encourage chefs to innovate their tastes with heavy money, which is also the reason why French cooking has become an art. In addition to exquisite and delicious food, table decoration, dining etiquette and the usage of different tableware also occupy an important position in French catering culture.

In France, fatty liver is not only a daily food, but also a typical festival food, and it is essential on the Christmas table.

Just like people in the north eat jiaozi, although they have a meal every once in a while, they still feel uncomfortable without jiaozi on holidays.

Fat liver is generally eaten cold and hot. It is a very valuable cooking material in Europe and America, and it is also a representative of French cuisine. Goose that produces goose fatty liver is spoon-fed abroad, and special special feed is used to raise goose fatty liver.