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FOIE GRAS Guide and Articles

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There are only two delicacies in the world that are considered "kings of the kitchen". The first delicacy was invented by Russians - it is black caviar. Its history goes back to ancient times. It is known that even in XI century Kiev grand princes were kept in supply by the monks of Athon monasteries. The second delicacy is much younger. It is just a little older than two hundred years. This is the famous pate de foie gras - goose liver pate.


The history of birth of this miracle dish is precisely documented, we have even the memories of a participant of the first eating of this top of French cuisine. Everything happened in 1778 in Alsace. Marquis de Contad - a French marshal and the ruler of Strasbourg - said to his cook, Jean Pierre Clause the famous phrase: "Today I wish to treat my guests to a real French cuisine." The cook thought for a while, and the new dish - foie gras - was born. A participant of that memorable dinner Briyar-Savarin, a great expert in gastronomic business of the time, left the following memoir: "When the dish was carried into the hall, all conversations stopped at once and the faces of all who were present expressed lust, ecstasy and joy." Immediately after this historical meal the marshal ordered his cook to prepare another portion of this invention, which was then sent to Paris to King Louis XVI. The court instantly appreciated the exquisiteness of this new dish. Foie gras very quickly conquered the hearts of all Frenchmen. Since then, goose liver pate is number one the dish of French national cuisine.


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