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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

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foie gras

Language: French

Description: The "fat" liver of a goose or duck which is force-fed with corn, maize in a practice called "gavage". It is a delicacy produced mainly in the south west of France, particularly Périgord, and in Alsace. It is served hot or cold. The highest quality is 'foie gras entier' - a whole piece of the liver which is cooked in some way, usually not for a long time, and then served as a piece and not spreadable. The next quality is a 'bloc de foie gras' which has small morsels of liver throughout. This again is not spreadable. The lowest quality is 'pâté de foie gras' is a smooth paste made from the liver and which may be spread on toast.

foie gras
A sign advertising Godard's foie gras in the Lot

Ethnicity: French
Most frequent country: Widespread

See places: French food and cuisine, Alsace

See foods and dishes: faisan à la bohémienne, foie gras, gavage

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