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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.
Published at - Flickr - Instagram
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La 2CV, le fois gras,le lampadaire et c'est Paris!
La favola 2CV, un mito
The great 2CV, a myth
Zuiko 12-60 mm f/2,8-4 + Oly E-3
Paolo's Re- styled Blog - Visitez-le Visitatelo - Visit it
Visitez Visitate Visit Accademia di fotografia J.M. Cameron>
Juliet's Log: -
Thursday 31st The day of HH’s appearance at Magistrates Court . Roger,s old energy has returned and a full day has been planned.
Firstly we drove about 60 km to the ‘Gouffres de Padirac’ . We had been there many years ago with the boys – Bosun’s Locker days. It is an underground chasm with a very deep entrance hole which you can descend by stairs or lift. This is followed by a ½ km boat trip on an underground river, a walk into deeper caverns and the boat trip back. The entire length discovered is 47km but most of this is for professionals only. Worthwhile but not much changed since last time except for the tourism businesses around the site.
On our return journey we stopped at Martel, a superb example of a fine medieval town with central medieval covered market square. There were fine buildings around and simpler medieval buildings beyond; much less touristy than most and better for it. We saw a Union Jack outside a shop and asked the price as we had not got one for Jubilee Day – she said it was very old and asked €90!! It had a gold fringe around it we said that was wrong, she said it added value –old witch! After that we stopped at another similar covered market outside a village and bought some local produce, including walnuts and raspberry vinegar.
In the evening we had decided to dine in Sarlat. Found a very pretty restaurant in a small square and with open balcony eating. Only space was out the back in a side street. We should have rejected it, food was poor value and there was bad behaviour from some young waiters in the street. Roger was pleased to get some pics of the town by gaslight.
A very famous sweet Hungarian wine that is lucious with the Goose Liver Fois Gras that is so abundant in Budapest. I appreciate that it is not to the taste of many ...but it is to the taste of many others.
Quiche Lorraine, Terrine, and Gratin Daphinois.
Verbalon Restaurant
198 Bis Rue Tolbiac, 75013 Paris
+33 (0)1 45 88 88 83
Pour en savoir plus sur les Grands Sites de Midi-Pyrénées, rendez-vous sur : www.grandsites.midipyrenees.fr
Pour en savoir plus sur les Grands Sites de Midi-Pyrénées, rendez-vous sur : www.grandsites.midipyrenees.fr
Pour en savoir plus sur les Grands Sites de Midi-Pyrénées, rendez-vous sur : www.grandsites.midipyrenees.fr
Pour en savoir plus sur les Grands Sites de Midi-Pyrénées, rendez-vous sur : www.grandsites.midipyrenees.fr
I made a small massacre of this plate even before I fully began, and this is already the third course. The lunch we were attending on the train was actually a Vintners' Luncheon. Every Friday, they have one from a different vineyard -- in this case, it was Merryvale. They're responsible for planning a unique menu meant to be paired with their wines in specific. This dish was a yummy pork chop, and foie gras with sugar spun on top. Foie gras is the liver of an overfed duck or goose. It's actually really tasty.
Fois Gras facade.
Photo: Richard Poppelaars © #AboutPixels #Photography (Nikon D7200) / #shopping #foiegras - #urban #shop / #Culinair at #Medievalcenter in #SarlatlaCaneda, #Dordogne - #France
Foie Gras facade, one of the many shops that sell regional specialities.
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.
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.
Photo August 2019, Medieval center (14th century) after +/-669 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.
Published at - Flickr
Poutine at AU PIED DE COCHON restaurant in
Montreal, canada.
The restaurant's chef and owner, Martin Picard, is well known for his way with starters such as onion soup, deep-fried oreilles de Crisse pork rinds, four kinds of crabs (summer only) and foie gras. In fact, there are four foie gras dishes on the menu, from foie gras flan to foie gras poutine - yes, to the fries, the gravy and the cheese, the chef has adde dof oie gras! When your waiter sweetly tempts you with the now specialty item made with clever varietals, obey: This is a seriously excellent adult concoction. Crispy skin-on fries, tangled with cheese and gravy, were topped with two chunks of foie gras, a reinvention of MontrealŐs signature.
photo : (c) Images Distribution
Photographie d'une sculpture de moules cuites et préparées luxueusement à la crème de fois gras et au caviar réalisé au Studio Rauzier-Rivière
Pan seared fois gras, complimented with sauteed apple slices and walnuts.
This is another series of food shots I did for Kiss Cafe, Beijing.
holy fois gras! i love that you can have it on poutine, as if gravy fries and melted cheese curds isn't enough to induce a heart attack.
Last weekend, I got a parcel from Fabien, a friend of mine from Paris. It contained a bottle of Sauternes and a letter saying that the second part is in Chelmsford, where my boyfriend lives...
To say thank you for the great present, we "documented" the reunion of the two parts in a little comic.
Seared warm fois gras in a sweet corn cream, with a four-vinegar reduction. L'Esperance, Vezelay, France.
WA Beef tenderloin, foie gras, mushroom duxelle, served on mashed potato. Read the review @ www.chompchomp.com.au/2011/08/ptite-ardoise-bistro/
What was most excellent about this dish was the chef's use of pineapple chutney (farthest away on the plate, next to the frissee) and pineapple reduction circling the plate. It added a wonderful tangy sweet contrast to the unctuousness of the foie gras. The pickled radish and bits of carrot was nice too, combined with everything on the pistachio sourdough crostini. Perfect little bites.