Foie Gras

Relished by the Romans as far back as the 1st century BC, this delicacy later became a rare a staple of choice. It started to reappear in the 15th century all over Europe, before regaining its favor in the 18th century at the court of Louis XVI. Duck foie gras has a stronger taste than the milder tasting goose foie gras. Foie gras delights aficionados year-round, since it can be enjoyed fresh, semi-cooked, or preserved.

Traditionally served fresh on toast during the Christmas period, it is often accompanied with a sweet white wine.