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Foie gras is a French exception, as well as a tasty bit that goes well with sweet white wines, like the Jurançon. We naturally find all sorts of foie gras coming from countries that allow industrial feeding of ducks and geese. But the real product coming from the south west of France, controlled by the producer’s vigilant eyes, has some qualities you can’t find with the ersatz.

Hubby Chubby has a little quote about Lafitte foie gras on his blog.

Here's one that cannot be beaten!

• 4 eggs
• 80gr butter
• 1 bar black chocolate
• 1/2 cup brown sugar
• 1 cup pastry flower
• 1/2 cup milk 
• 1 tsp baking powder
• vanilla sugar
• lemon grind
• 1 pear
• 2 apples

How to:

1. peal and slice apples and pear, put in bowl, sprinkle w/ sugar and lemin juice, put in fridge 
2. Melt butter w/ chocolate
3. Add sugar, stir
4. let cool, add mix egg yolks, stir
5. beat egg whites w/ pînch of salt to firm white
6. stir egg yolks, butter, chocolate mixture and add flower, milk and baking powder
7. slowly add this mixture into the whites
8. add the apples and pear pieces
9. pour into cake form
10. oven at 250°C or 7 for 40 minutes or until brown crust appears. 

 Now finish the site and run the W3C tests!

Excellent article on additives in wine, by Bertrand: Wine Tasting, Vineyards, in France: What’s In The Wine?