foie gras

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foie gras

(fwä grä) [Fr.,=fat liver], livers of artificially fattened geese. Ducks and chickens are also sometimes used in the making of foie gras. The birds, kept in close coops to prevent exercise, are systematically fed to the limit of their capacity. Under this treatment the livers are brought to weigh 2 or 3 lb (1.0–1.5 kg) or more. Foie gras was prized by epicures in Egypt, Greece, and Rome, but the fattening of geese for their livers became a lost art during the Middle Ages except in Strasbourg. The industry was revived in the 18th cent. following the creation of pâté de foie gras by Jean Joseph Close (or Clause), a chef brought to Alsace by a French governor of the province. The pâté is made by cooking fresh livers, reducing them to a paste delicately seasoned with wine and aromatics and combining it with truffles and finely chopped veal. The making of foie gras has become a famous industry of Strasbourg and of Toulouse, France. The product is exported to all parts of the world in several forms—the esteemed pâté; foie gras au naturel, the plain cooked livers; a sausage; and a purée.
References in periodicals archive ?
Fois gras and langoustine terrine are very popular; the crepes suzette are the best in Scotland.
Menu items include Yellow Fin Tuna, Hudson Valley Fois Gras, Domestic Loin of Lamb, and much more.
2 Beach Bistro's Death by Fois Gras will send you straight to heaven, and what a way to go
There were scores of places to eat al fresco and the only problem was which one to choose, although they all seemed to serve pretty much the same fare involving the local specialities of fois gras, duck breast and goat's cheese.
The food is superb - fois gras and lobster - hey, why hold back?
At the restaurant, we serve it with fois gras and caviar.
I told him it might give him some idea of how a goose feels being force- fed maize to make pate de fois gras," he said.
Forget your Michael Owens and your David Beckhams, Henry in this kind of enchanting form is a joy to behold; a Catherine Deneuve to too many Hilda Ogdens, a plate of fragrant fois gras in a world of jellied eels.
Here's some food for thought: Alphactif products are literally "haute cuisine for the hair and fois gras for the follicle", as they infuse all components of hair with their ingenious recipes for a rich and plentiful head full of the healthiest hair imaginable.
Signature dishes include Tenaga Ebi No Nigiri (scampi fois gras and truffle), Sake No Aburi Yaki (smoked salmon robatta) and Blackmore Wagyu Beef from Australia.
I went for the Connemara turf smoked rabbit loin for starter, which was accompanied by warm potato salad, carrot veloute and port reduction, with Emma choosing duck confit and fois gras parcels with a hoi sin and Guinness sauce.
It's simply another way for the Government to claw back more revenue - and I'm sure they would be just as happy taxing swan, caviar and fois gras if it was going to swell their coffers.