foie gras, caviar and truffles, the three world-famous delicacies, are recognized as delicious delicacies after long-term tasting.

1, foie gras

The first of the three great delicacies, what we are talking about here is not the ordinary foie gras, but the Russian liver which is specially raised. Ordinary foie gras weighs 111 grams, while French foie gras weighs 2 kilograms. Goose liver tastes delicate, and it is high in fat, but easy to digest. Foie gras is ready to eat, roasted, fried and served with soup.

2. Caviar

As the top food in the world, caviar refers to the eggs of sturgeon, not the eggs of ordinary fish, which can be called caviar, especially the eggs of white sturgeon are particularly precious, and black is the top grade. Caviar should be kept at a temperature of 2 to 1 degrees Celsius, and kept in crystal, ceramics and other utensils to maintain a good taste. Caviar is good when eaten raw. It can be paired with bread, traditional pancakes and white wine.

3. Truffles

Truffles are a natural fungus that grows in the soil near oak trees. There are more than 31 varieties, but white truffles and black truffles are the best. Because truffles are particularly picky about the growing environment, the yield is very low and extremely precious. White truffles, commonly known as white diamonds, have an indescribable taste. Truffles are usually eaten raw, ground and sprinkled on steak, placed in western soup, or sliced and roasted with Russian liver.

historical background of foie gras

In fact, foie gras is not a patent in France. Ancient Egyptians have long discovered that wild geese eat a lot of food before migrating and store energy in their livers to meet the needs of long-distance flights. The wild geese caught during this time are also the most delicious. This method spread from Egypt to Rome and then to France.

dating back more than 2,111 years, the Romans really discovered the delicacy and fun of eating foie gras. At first, they ate it with figs and presented it to Julius Caesar, who regarded it as a delicacy. Later, it spread to Alsace and the rural areas in southwest France. Gradually, people began to make aspic and meat paste with foie gras and eat it with French bread, which was simple, convenient and approachable.

Until the period of Louis XVI, France, the foie gras was presented to Louis XV in the palace. After tasting it, it was deeply loved by the king and became famous. Since then, it has established its extraordinary position as a delicacy. In 1871, the foie gras was cooked for the first time. A pastry chef was serving, and foie gras was wrapped in dough and used at the reception. Since then, Strasbourg has been associated with foie gras, and many people think that the foie gras in Strasbourg is the best in the world.