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Foie Gras Jacques

The Rouxde Cooking School Podcast

Release Date: 05/04/2018

John and Rebecca talk this week about Foie Gras. Find out about it's ancient history, it's Jewish connection, it's controversy and how it is processed. We also touch on some foie gras-making techniques on farms around the world. We start the episode by having a cozy catch up on the two weeks we missed and hear about the mountain of food John ate in Montreal (the trip that inspired this episode). Please rate and review us on iTunes and follow us on Spotify. Cheers!