The Egyptians during the time of the pharaons appreciated foie gras from ducks and geese which feed naturally on figs before their migratory flights over Egypt.
The Greeks and the Romans passed on their know-how of this delicious dish, dating back to ancient Egypt. Having a real taste for it, they shared foie gras at their never-ending banquets.
But it was the Jewish people, during their exodus from Egypt, who brought the art of "gavage" to Europe. Up to then, the feeding was only on figs, but this was progressively replaced by maize. In France, during this period, foie gras was principally produced in Alsace. Louis XVI firmly established foie gras in the 18th century during royal receptions and court banquets.
Now, the region of "Pays de la Loire is the 3rd producer of foie gras in France after regions Aquitaine and Midi-Pyrénée.
