Foie gras

Foie gras. Another typical dish of Bordeaux & France, in general, is of course foie gras. Although not an animal lover or vegetarian favorite foie gras in French cuisine & Bordeaux’s menus is a staple. Foie gras is meat made from duck or sometimes goose liver, fed especially for that cause that it can be enlarged & it can be served in a variety of ways from which pan-seared is maybe easier for the ones that are not used to its taste.

Once slightly cooked until it’s medium rare in a pan with just its fat & some salt & pepper, accompanied with a few mushed potatoes & a pairing liquor-based sauce anyone can easily convert to meat-eating habits or at least understand what all the fuss is about.