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Statues des Trois Oies - Fois Gras Master Chefs.
Photo: Richard Poppelaars © #AboutPixels #Photography (Nikon D7200) / #sculpture #goose #foisgras - #urban / #Art at #Medievalcenter in #SarlatlaCaneda, #Dordogne - #France
Statues des Trois Oies - the Fois Gras Master Chefs, one of the most important culinairy symbols of this region.
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Foie gras - French for "fat liver", is a specialty food product made of the liver of a duck or goose fattened by gavage (force feeding). A popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.
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Gavage - 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. Gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume.
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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.
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