Blog Laurent – French Cuisine

(in French literally means “fat liver”) is defined by French law as “duck or goose liver fattened by force feeding (gavage)” [1].Foie gras is one of the most famous French cuisine, because of its high fat content (80% [2]), is very warm, gelatinous, and has a less intense flavor of the normal livers of duck and goose.Force-feeding causes abnormal growth of the liver and an increase in fat cells known as hepatic steatosis. [3] This phenomenon has been interpreted as a natural adaptation by some experts [4], but as a real pathology, steatosis, other [5].For this reason, organizations for animal rights and animal rights movements consider the production of foie gras a real cruelty to animals. The producers of foie gras contend that the force-feeding does not cause pain or harm to health, and that the scientific evidence available to date on the subject are not sufficient either peremptory. The production of foie gras is illegal in many countries, in almost all of the EU, particularly in Italy it is illegal since March 2007. Even in France it is illegal and therefore the production is done by using raw materials imported from other countries, mainly from Hungary..