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La cuisson du foie gras cru surgelé – Picard Surgelés
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Foie gras means “fat liver” in French. A luxury dish with ancient roots. It began in Egypt, when people noticed geese got rich, tasty livers after eating a lot before migration. The French later perfected it, turning it into a smooth, buttery delicacy that’s now a symbol of celebration and fine dining. #japanesepakistanichef #foiegras #frenchcuisine | ᴏᴍᴀᴀʀ ɪɴ ᴋᴜᴍᴀs
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