Foie gras - a no-fly zone (Sarlat-la-Caneda/FR)
Foie gras - a no-fly zone.
Photo: Richard Poppelaars © #AboutPixels #Photography (Canon PowerShot G2) / #geese #FoisGras - #produitsrégionaux #localspecialty #foisgras / #Culinair in #SarlatlaCaneda, #Dordogne - #France
Geese, living in a spacious no-fly zone. Along with ducks grown by farmers in large numbers for the production of Foie gras (French for "fat liver,") and this pâté is made from the livers of specially fattened geese or duck. The practice of force-feeding geese to enlarge their livers dates back to at least 400 BC. Egyptian hieroglyphics depict slaves force-feeding geese to enlarge the livers.
In France the French chef Jean-Joseph Clause is credited with creating and popularizing pâté de foie gras in 1779 and rewarded a gift of twenty pistols by King Louis XVI. Today foie gras and some othe bird products are part of the best known culinary delicacies of France.
Photo August 2002, Foie Gras by Jean-Joseph Clause (since 1779) after 223 years in time.
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Sarlat-la-Caneda - One of the most prominent villages in the Dordogne region is Sarlat-la-Canéda. A very popular destination in the Périgord Noir, maybe because modern history has largely passed it by. Sarlat has remained preserved and one of the towns most representative of 14th century France. The old centre consists of impeccably restored stone buildings, with 77 protected monuments it's on France's tentative list for future nomination as a UNESCO World Heritage site. Largely car-free with lots of narrow ancient streets and small stores, an absolute pleasure to walk through and to discover.
Foie gras - a no-fly zone (Sarlat-la-Caneda/FR)
Foie gras - a no-fly zone.
Photo: Richard Poppelaars © #AboutPixels #Photography (Canon PowerShot G2) / #geese #FoisGras - #produitsrégionaux #localspecialty #foisgras / #Culinair in #SarlatlaCaneda, #Dordogne - #France
Geese, living in a spacious no-fly zone. Along with ducks grown by farmers in large numbers for the production of Foie gras (French for "fat liver,") and this pâté is made from the livers of specially fattened geese or duck. The practice of force-feeding geese to enlarge their livers dates back to at least 400 BC. Egyptian hieroglyphics depict slaves force-feeding geese to enlarge the livers.
In France the French chef Jean-Joseph Clause is credited with creating and popularizing pâté de foie gras in 1779 and rewarded a gift of twenty pistols by King Louis XVI. Today foie gras and some othe bird products are part of the best known culinary delicacies of France.
Photo August 2002, Foie Gras by Jean-Joseph Clause (since 1779) after 223 years in time.
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Sarlat-la-Caneda - One of the most prominent villages in the Dordogne region is Sarlat-la-Canéda. A very popular destination in the Périgord Noir, maybe because modern history has largely passed it by. Sarlat has remained preserved and one of the towns most representative of 14th century France. The old centre consists of impeccably restored stone buildings, with 77 protected monuments it's on France's tentative list for future nomination as a UNESCO World Heritage site. Largely car-free with lots of narrow ancient streets and small stores, an absolute pleasure to walk through and to discover.