Pâté de foie gras

Pâté de foie gras, a luxurious French delicacy, has a rich history dating back to ancient Egypt. However, it gained popularity in France during the 18th century. Renowned chefs like Marie-Antoine Carême and Auguste Escoffier elevated its status, making it a staple in haute cuisine. The dish is traditionally made from the fattened liver of a duck or goose, seasoned with spices, and then delicately ...