Collection: Bloc of Foie Gras

The origins of Foie Gras can be traced back to the Ancient Egypt over 4500 years ago.

Since the banks of the Nile are a crossing point for migrating geese and ducks, the Egyptians had many opportunities to observe how the birds built up their fatty reserves for migration.

Later the Egyptians learnt how to fatten the geese and ducks using phase feeding.

This practice of the Egyptians continued throughout the centuries. During their exodus, the Jews fattened geese to produce fat as a replacement for lard. In the 1st century B.C. the Foie Gras was first served at a banquet held by the famous Roman poet Horace.

During the Roman era, the Foie Gras was first consumed in ‘Provincia’ before spreading to other parts of the Roman Empire.

During this time the production and consumption of Foie Gras also spread to southwest France.

Even at this time, people from numerous regions have learnt to fatten geese and ducks’ liver.

In the 15th century, people from many regions began to feed geese and ducks with corn, which is particularly suitable, after Christopher Columbus brought corn back from the New World.

In the 17th and 18th centuries, fattened palmipeds were part of the staple peasant diet.

Interestingly, Foie Gras de Canard was only served to kings and nobles in pre-revolutionary France.

In the 19th century, the industrial revolution, especially the development of the canning processes led to the increased exports of Foie Gras de Canard around the world.

Since then, they have become part of the cultural heritage of France as well as a representative of the French cuisine.