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oie
goose
You will see picturesque flocks of greylag geese (oies cendrées) in the Dordogne, around Toulouse, in the Landes and around Strasbourg but it’s actually Hungary that raises most of the geese for foie gras in France.
The Strasbourg pie mentioned in T.S. Eliot’s Book of Practical Cats (‘And you might now and then supply/Some caviar or Strasbourg pie’) was made with foie gras and once very popular with diplomats and Russian nobles. It was invented in 1782 by chef Jean-Joseph Klose. Today if you see Strasbourg pie on a menu, it will probably be a dessert made with plums.
Text © Dana Facaros
Image by Semnoz on Wikimedia Commons