From December 3 to 9, the French Foie Gras Interprofession, in partnership with many restaurants, is organizing the first foie gras national week. During this week, many restaurants organize daily and specific menus based on foie gras and magret. The largest restaurant organizations have been mobilized for this unprecedented event: the Maîtres Cuisiniers de France, the Cuisiniers de la République Française, Euro-Toques, the Association Française des Maîtres Restaurateurs and the Académie Culinaire de France. All participating restaurants and their animations throughout France can be found on the dedicated website: https://semaine-du-foie-gras.fr/
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This event is an opportunity to celebrate moments of conviviality with a high-quality product from a traditional know-how, the pride of a sector constantly concerned to lead with an exemplary production process. The French people trust this production, knowing that 93% of them consume foie gras regularly (source: CSA 2015). Moreover, as seen in the new commercial available here, foie gras wants to be part of the culinary habits of younger generations. Indeed, although it is officially recognized as a French cultural and gastronomic heritage, it is also able to access new consumer trends.