Foie Gras Toulouse appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Foie gras du Sud-Ouest · Toulouse
Foie gras du Sud-Ouest is the canonical southwestern French fattened duck or goose liver, sold raw, mi-cuit or torchon. Reservations recommended in season.
Foie gras production in the southwest dates to Roman antiquity but expanded commercially in the 19th century, with Strasbourg and Toulouse vying as production capitals. Today southwest France produces 70 percent of European foie gras, the Gers as the third-largest producer (after Landes and Pyrenees-Atlantiques). The Toulouse goose, a regional subvariety, was historically central to the city's industry.
Where to eat in Toulouse:
- Chez Navarre
- Restaurant Emile
- Le Genty Magre