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The ideal presentation in a round tin of 65 g to simply discover the pleasures of foie gras. Subtle flavours of whole goose foie gras not only for the most choosy gurmet needs.
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Foie gras in Périgord is first and foremost a question of know-how. Foie gras may well be the result of human genius, nowhere else expressed as remarkably as in this region, it has since become an art, appreciated by all genuine gourmets. An art deployed first in breeding and fattening according to ancestral know-how, an art pursued in selection just by touch, with immediate recognition of an outstanding liver, an art finally implemented in the mode of cooking designed to enhance all its unique qualities. All that goes to make a Rougié foie gras an incomparable dish, for professional restaurateurs and delicatessens worldwide.
History of Maxim's de Paris
Maxim's history began in 1893 when the original restaurant was opened by Maxime Gaillard in the Rue Royale, a prestigious street near to the Concorde Square in Paris. Maxim's has been the for now more than a Century.For over a century, Maxim's has been the symbol of a certain typically Parisian art of living : a combination of distinction, frivolity, and improvisation. Even the most exuberant gatherings have found an appropriate decor in this famous restaurant on the rue Royale.Since 1983, Maxim's has witnessed the entire planet's great fortunes, crowned heads, multimillionaire business men and world-famous artists walk through its doors. A timeless symbol of a certain art of living, a mythical vision of festivities in all of their expressions, Maxim's is the ideal ambassador of French gastronomy throughout the world.
Foie Gras a.k.a French Fat Liver
Foie gras (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law). Pâté de foie gras was formerly known as "Strassburg pie" in English due to that city being a major producer of this food product. Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak. The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
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