Foie gras is not really a French specialty. Ancient Egyptians long ago discovered that wild geese eat a lot of food before migration, storing energy in their livers for the long flight. And wild geese caught during this time also taste the most delicious. The method spread from Egypt to Rome and then to France.

In 1870, foie gras was cooked for the first time. A pastry chef served it with foie gras wrapped in dough and used it at a reception. Since that time, Strasbourg has been associated with foie gras and many consider Strasbourg's foie gras to be the best in the world.

Extended information:

Foie gras production process

1. Geese are force-fed, even if they don't want to eat it anymore.

2. This metal tube goes through the goose's throat to the stomach, and even though the geese don't want to eat anymore, they are still force-fed.

3.The cages are very small, and to prevent the geese from wasting their energy, they are forced to stand only in the same position so that they can convert their food into fat.

4, Their feet are swollen from standing every day, and they can't sleep because they have to keep eating all the time. The water it drinks also turns to blood due to the damage done by the metal pipes every day.

5. They are force-fed until they die, until their bodies can no longer stand and you can see that there is still food in their mouths.

Baidu Encyclopedia - Foie Gras

Baidu Encyclopedia - French Foie Gras