FOIE GRAS

LE FOIE GRAS

€15

Le Jardin des Frangins · Montpellier

Semi-cooked foie gras with quince compote, arugula and bread.

Nutrition

≈ 500 kcalper portion of about 100 g

Protein8%
8%
Fat84%
84%
Carbohydrates8%
8%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Delicacy made from the liver of fattened geese or ducks, often served with fruit preserves.

Cuisine: French

Typical ingredients

foie gras
quince
arugula
bread

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

France / Ancient Egypt

Origin: France / Ancient Egypt

Foie gras (lit. 'fat liver'; French: [fwa ɡʁɑ] , English: ; Occitan: foiè grass) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).

Excerpt from the Wikipedia article “Foie gras” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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FOIE GRAS: where else to eat it Back to the menu of Le Jardin des Frangins