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Goose foie gras: the must

Goose foie gras: the must

 Goose foie gras has always been the favourite among connoisseurs, with its soft, delicate flavour. But for economic reasons, production has declined from 10% of the total foie gras produced fifteen years ago to less than 5% today.                   ...
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Good tips for choosing an excellent foie gras

Good tips for choosing an excellent foie gras

                               At the luxury food store we spend time looking at all the tins and jars of preserved foie gras as if we’re connoisseurs, whether we are treating ourselves of wanting to find the perfect gourmet food gift. Then, just as ...
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Foie gras: PGI, Label Rouge … and French origin

Foie gras: PGI, Label Rouge … and French origin

 Foie gras: a rich history   In the beginning, foie gras was produced by farmers and cooks, with the knowledge and expertise being passed from generation to generation. Until 1860, foie gras tended to be eaten where it was made. However, with the dis...
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Celebrate without the cholesterol

Celebrate without the cholesterol

                                                          The holiday season, with its indulgence in fine foods can be challenging for those who are trying to watch their weight. With foie gras, you can celebrate in style without worrying about soari...
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