Filling-up of a goose
Filling-up of a goose
© Cuvelier/Images photothèque

Geese in the Aquitaine and Alsace regions are bred for their liver.
They are filled-up and fattened manually. In Alsace, ‘foie gras’ cooked with spices is very tasty.
In southwest France, ‘foie gras’ is pink with a light hazelnut savour.


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