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Since ancient times, the ability of migratory birds to accumulate energy reserves in liver cells before migration, transforming it into "foie gras" through the accumulation of fat, has been recognized. This gastronomic method is more than two thousand years old, being recorded in Egyptian bas-reliefs that show the fattening of cranes with corn. This technique was also employed by the Greeks and Romans, who used figs to fatten geese. Thus, "foie gras" is not a French invention, but rather rediscovered by them centuries later. "Foie gras" consists of the fattened liver of goose or duck, served as an appetizer or as an ingredient in various recipes, such as Turkey in foie gras sauce. Only in the 16th century did it become a noble and famous product, standing out for the "pâté en croûte" recipe invented by royal cooks and served to King Louis XVI.
