Another great post. Foie gras has not been a staple of my diet, but I visited the Dordogne region in April of this year and had a tour of a foie gras farm called La Ferme de Turnac (south of Sarlat). The geese and ducks there were treated with great respect and almost reverence, especially during the much criticized gavage process -- at least at that particular farm. I brought back a small can of foie gras from that farm to show my colleagues at work. Some colleagues were appalled and seemed ready to "cancel" me for my transgression, others (especially Chinese Americans) were intrigued and volunteered to help me finish off the can. So the debate continues, even among friends. What is not debatable, as this post notes, is that conditions at that little French farm I visited were far more humane than what one will find at most industrial poultry farms in the US (although the Bell & Evans company here in Virginia seems to be a leader in the ethical treatment of chickens).
Thank you Julia for your lovely recipes and all the fascinating Info in your posts.
Heading for Le Bugue on Saturday and the walnut tart & poussin are top of my list.
Will also invest in a French edition of Bruno - to help improve my language skills - not so great at the moment!!
Another great post. Foie gras has not been a staple of my diet, but I visited the Dordogne region in April of this year and had a tour of a foie gras farm called La Ferme de Turnac (south of Sarlat). The geese and ducks there were treated with great respect and almost reverence, especially during the much criticized gavage process -- at least at that particular farm. I brought back a small can of foie gras from that farm to show my colleagues at work. Some colleagues were appalled and seemed ready to "cancel" me for my transgression, others (especially Chinese Americans) were intrigued and volunteered to help me finish off the can. So the debate continues, even among friends. What is not debatable, as this post notes, is that conditions at that little French farm I visited were far more humane than what one will find at most industrial poultry farms in the US (although the Bell & Evans company here in Virginia seems to be a leader in the ethical treatment of chickens).
Looks like a yummy tart! Have their putative powers got anything to do with their resemblance to brains perhaps?
Bon voyage - et bon appetit!