Service De Table Provencal

---

Foie gras (lit. '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. Several countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras.

---

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 : 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 : Nostradamus
"games and a mixture of other languages such as Greek, Italian, Latin, and Provençal. For technical reasons connected with their publication in three instalments..."
Article title : Avignon
"Avignon (/ˈævɪnjɒ̃/, US also /ˌævɪnˈjoʊn/, French: [aviɲɔ̃] ; Provençal: Avinhon (Classical norm) or Avignoun (Mistralian norm), IPA: [aviˈɲun]; Latin:..."
Article title : Fräschels
"Fräschels (German) or Frasses (French: [fʁas], Franco-Provençal: [ˈfʁasɛ] ) is a municipality in the district of See in the canton of Fribourg in Switzerland..."
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 : Olivier salad
"cup cubed aspic, 1 teaspoon of capers, 3–5 olives, and 11⁄2 tablespoon Provençal dressing (mayonnaise). As often happens with gourmet recipes which become..."
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..."
Article title : Marianne
"sing a song in the Provençal dialect of Occitan by the poet Guillaume Lavabre [fr]: "La garisou de Marianno" (French: "La guérison de Marianne"; "Marianne's..."
Article title : 2025 New Year Honours
"Operational Maintenance Co-ordinator, Royal Household. Jean-François Provençal CD – lately Chief of Staff and Private Secretary, Office of the Lieutenant..."

---