If the duck is the emblematic waterfowl of French gastronomy, with confits, duck breasts and other foie gras, the goose is traditionally the basis of these tasty products. “Originally foie gras was geese, it was more in the regions of Alsace, in the North-East of France, which were the pioneers, the creators”, tells us Dan Benhamou. The taste qualities of goose-based products are recognized, but only represent a tiny minority of foie gras found on the market. Why ? Because these birds cannot be force-fed, and natural methods must be used. Which is long, therefore more expensive. Besides, it takes longer to raise geese than ducks. The guest on the flavor side introduces us to this little-known animal and introduces us to his company, Les Délices des Payres, his catering activity and offers a live tasting…
– AW
To listen again, the episode of our Short Circuits dedicated to the Délices des Payres.