Service De Table Provencal

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Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] , English: ) 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). Foie gras is a delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. It is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began confining anatid birds to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras production is controversial, due mainly to animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras.

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Article title : Foie gras
"foie vient de ficatum (foie d'une oie nourrie de figues, et, de là, foie en général). Foie en français, feûte en wallon, fetge en provençal, fégato en..."
Article title : Avignon
"Avignon (/ˈævɪnjɒ̃/, US also /ˌævɪnˈjoʊn/, French: [aviɲɔ̃] ; Provençal: Avinhon (Classical norm) or Avignoun (Mistralian norm), IPA: [aviˈɲun]; Latin:..."
Article title : Claude Charles Fauriel
"the chansons de geste and even of the Round Table romances; but he gave a great stimulus to the scientific study of Old French and Provençal. Dante et les..."
Article title : Bresse
"occasions of the vogue, a weekend festival. Bressan, a dialect of the Franco-Provençal language, was the principal language of informal communication in the..."
Article title : Tureen
"suite. The tureen as a piece of tableware called a pot à oille—a Catalan-Provençal soup—came into use in late seventeenth-century France. Alternative explanations..."
Article title : Alice Waters
"book, Lulu's Provençal Table, Waters wrote: "Lucien and Lulu's warmhearted enthusiasm for life, their love for the pleasures of the table, their deep connection..."
Article title : Hebrew language
"Archived from the original on 4 November 2013. Retrieved 2 November 2013. "Table 53. Languages Spoken at Home by Language: 2009", The 2012 Statistical Abstract..."
Article title : Thomas Keller
"called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provençal-style olive oil and red wine vinegar. Recently, Keller started marketing..."
Article title : Morchella
"ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428. Olney R. (1995). A Provencal Table. London: Pavilion. pp. 31–32. ISBN 978-1-85793-632-2. Acton J, Sandler..."
Article title : Canton of Fribourg
"Switzerland Franco-Provençal language Fribourg State Archives Romont Glass Museum French: Canton de Fribourg [kɑ̃tɔ̃ d(ə) fʁibuʁ]; Arpitan: Quenton de Fribôrg [cɛ̃ˈtɔ̃..."

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