noun the liver of a duck or goose that has been specially fattened for foie gras production
Foie gras is a delicacy made from the liver of a duck or goose that has been specially fattened.
Foie gras is often served as an appetizer or gourmet dish in upscale restaurants.
Foie gras is a traditional French dish that is highly regarded in French gastronomy.
Foie gras production is a controversial topic due to the force-feeding of ducks and geese to fatten their livers.
Foie gras is considered a luxury food item and is highly sought after by food enthusiasts.
Foie gras is often used by chefs in high-end restaurants to create luxurious dishes.
Food critics may critique the preparation and presentation of foie gras dishes in their reviews.
Gourmet retailers may sell foie gras as a specialty item for customers looking for a delicacy.
Sommeliers may recommend wine pairings to complement foie gras dishes on a restaurant's menu.
Food bloggers may write about their experiences tasting and cooking with foie gras.
Culinary instructors may teach students how to properly prepare and serve foie gras in cooking classes.
Restaurant owners may decide to include foie gras on their menu to attract customers seeking upscale dining experiences.