Scientists have developed an innovative method for creating foie gras without force-feeding birds. The journal "Physics of ...

Scientists have developed an innovative way to create foie gras without force-feeding birds. "Physics of Fluids" reports on ...

Elle vient d'ouvrir et porte le doux nom de Chéri. Cette nouvelle brasserie, à Rouen (Seine-Maritime), a été visitée par notre critique gastronomique. Alors, son verdict ?

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world and has so far been difficult to imitate. However, the French specialty is ...

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world ...

Le comté et le cholestérol, compatibles ou pas ? 🧀 Bonne nouvelle : pas besoin de l’éliminer, mais mieux vaut le savourer ...

Researcher Thomas Vilgis wondered if there was a more ethical way to enjoy foie gras, so he and his colleagues created a process to replicate the dish without force-feeding ducks and geese beyond ...

Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

La charcuterie Saveurs de Bain-de-Bretagne (Ille-et-Vilaine) a reçu la médaille d’argent lors du 133e concours général ...