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By the way, not everywhere in France you can try such #figs stuffed with #foiegras, this is an exclusive dish and recipes are kept secret! The story of this combination struck me: Imagine that even in ancient Egypt, 2500 BC, they began to feed geese and ducks with dried figs, so that they became larger and fatter! Then it spread throughout the Roman Empire, Greece, and people began to use not only Meat and fat, but discovered the amazing taste of foie gras with hints of the taste of figs! By the way, in Latin it was then called jecur ficatum, literally “Fig liver“, and “figs“ in translation is figs! The Romans, in turn, were quick to import this into their new provinces, in particular Gascony, whose capital was Elus (among other things, the current Eauze, the capital of Armagnac)! After the collapse of the Roman Empire, Jews spread this tradition to central Europe, moving from Polestina to France, Hungary and Bulgaria. At the end of the 15th century, Columbus brought new corn from America, and most of the geese began to feed her! But the tradition of combining duck meat and foie gras with figs remains as a classic for all gourmets! Here is such a multicultural and centuries-old history of foie gras, which has become the cultural and gastronomic heritage of France! As well as the tradition to combine with figs! This dish is perfect in itself, it can be either a starter, according to the French tradition, or a wonderful end to a dinner with dessert wines! Enjoy your meal! #фуаграинжир #рецептфуагра #фуагра Я в инстаграм, давайте дружить Все рецепты на закваске Рецепты французской кухни Рецепты Итальянской кухни Выпечка на дрожжах
