Gastronomic Ariège
About Ariège cuisine
As everyone knows, eating is one of the major pleasures of traveling in France, where each region's cuisine reflects its history, geography and culture. Often you get a better idea of the regional specialities from visiting the open air markets than you do dining in restaurants. Read more...
Foie gras: a southwest tradition
Foie gras is the enlarged liver of a goose or duck which has been force-fed maize (corn) every day for 2 to 3 weeks. The process exploits the natural ability of migrating waterfowl to store excess fat in their livers when they gorge themselves in preparation for long flights. Read more...
Preparing duck confit and foie gras on the farm
For many years I longed to participate in the preparation of these typically southwestern specialities. In January 2002 I had the chance to do so and it was an unforgettable experience.