Most Yummy and Strange French Specialty Food

Most Yummy and Strange French Specialty Food

If we start counting the things that are famous and are French, then it will be a long list. France has given a lot to this world from architecture to painters, revolution to wine, Cannes to grand pix, gourmet foods to cheese and pastries. The one thing that fascinates me the most about French is the food. There is Croque monsieur, Bisque, Foie gras, Rillettes, Ratatouille, and Bouillabaisse. These all are the delicious delicacies of French cuisine.

Specialty French food is loved all around the world. Specialty food is a food that is considered a high-value and unique food item made in small portions from ingredients of good quality. Some of the French specialty foods are:

  • Coq Au Vin
  • Cheese and artisan cheese
  • Foie gras
  • Cassoulet
  • Quiche Lorraine
  • Croque Monsieur

This list is a never-ending list but the most culture-defining, delicate, and yummy, and probably the weirdest food is Foie gras. It’s been around us since 2500 BC. Foie gras is a French word that translates to “fat liver”, though its origin goes way back to the Egyptians. The ancient Egyptians domesticated geese and found about the fattened liver which these birds had when preparing for migration due to more eating.

Later this process was done artificially and is called gavage. This practice migrated to Greeks, then to the Romans. After the fall of the Roman Empire, it is said that Jewish people kept this tradition alive. Later with the migration of Jews during the Middle Ages across Europe brought this tradition there.

Other countries loved to learn this later. Foie gras is a very yummy and cultural food. If you want to taste this delicacy and wondering where can I buy Foie gras then have a go at it, you won’t be disappointed.

Although now foie gras is known and prepared in many countries, still France remains the largest producer and consumer of this product, consuming up to 70% of total consumption. Being a very luxury food, it is generally prepared on special occasions like Christmas or New Year, but its availability now has made it a much regular product in France and it is eaten yearlong now. There have been many controversies and it was and is even banned in many countries. Due to the process through which it is prepared, is considered unnatural. There are different takes by different people on this issue, my take is that you eat and you tell if it’s that yummy. Foodies know their food.

Johny Louria

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