The salad is a very common salad, cherry tomatoes, olives, avocados, plus some bitter chrysanthemum and corn kernels, most of which are produced by Arno's own farm, although it will be more troublesome to take care of these vegetables, but it is better to be harmless. And if it's troublesome, sometimes it depends on the mood, the mood is on the right path, and the troublesome thing can also be regarded as a kind of edifying sentiment.

The main course is steak and foie gras, needless to say, steak, foie gras, Zhou Fangyuan has not eaten much before.

Europeans list foie gras as one of the "world's three major delicacies" along with caviar and truffles, but Zhou Fangyuan has always rejected foie gras. Mainly in his previous life, he watched some videos, in the video, the foie gras used for breeding meat, the geese of the deity will be forcibly fed a lot of food by humans, but they are not allowed to move, and they are raised into big fat people one by one. The so-called French foie gras is actually the fatty liver of a goose, and the normal foie gras should have been only the size of a walnut, but because of the cultivation of the human kingdom, it was stuffed into the size of a human face, white, and trembled like jelly in the hand.

It's really disgusting to look at, and it's really cruel. Of course, there are many delicacies in human beings that are more cruel, and all countries have similar dishes, so cruelty or something aside, the main thing is disgusting.

In addition, foie gras contains carbohydrates, proteins, fats, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus, and sodium.

Foie gras contains 40 to 60 percent fat, which is equivalent to the cream that garnishes a cake. Of these fats, unsaturated fatty acids account for 65 to 68 percent of the total fat mass, while the other third are saturated fatty acids. In addition, every 100 grams of foie gras contains 4.5 to 7 grams of lecithin, which is three times that of normal foie gras. The unsaturated fatty acids in foie gras, containing copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, have high medicinal value. It can increase enzyme activity in the body, regulate calcium and phosphorus metabolism, reduce blood cholesterol levels, soften blood vessels, and prevent cardiovascular diseases.

But at the same time, foie gras is also a high-cholesterol food, and its saturated fatty acids rich in fat will increase the content of human cholesterol, as for the business advertised will not increase the human cholesterol content at all, for commercial purposes. In food science, it is said that "unsaturated fats are good for lowering blood cholesterol levels", in fact, because saturated fats will raise cholesterol, and if you replace saturated fats in your diet with unsaturated fats, then you will avoid the "evil" of saturated fats. A third of foie gras is also saturated fat, which increases cholesterol levels when eaten together, and the unsaturated fats that are eaten together do not do anything about it.

Here is a relatively unpopular little knowledge, in fact, the so-called foie gras, well, it may not really be foie gras.

In any Western restaurant in China, the foie gras you eat, whether it is spread with bread or with steak, is most likely duck liver. It's not like a black-hearted shopkeeper is cheating on you, even if you go to Tokyo or even Paris, you basically eat duck liver. Because the word "foie gras" was a mistranslation from the beginning.

The term "foie gras" in modern Chinese is actually derived from the French word "foie gras", which can be translated as "fatty liver" or even "fatty liver", but there is no word "goose (oie)".

In the Larousse dictionary, which is the most popular dictionary in France, the word "foie gras" is interpreted as "fat liver" refers to the method of fattening ducks and geese on farms and professionally cooking their fresh livers. ”

It can be seen that the so-called "foie gras" is not necessarily foie gras, so it is more accurate to translate it as "fatty liver". The data also proves this, as duck liver accounted for 95% of the world's fat liver production in 2014. For ordinary people, the chances of eating foie gras are slim to none. Even in France, foie gras is mainly eaten because of its small production and high price.

Nowadays, fatty liver has become a representative delicacy of French cuisine, in fact, for French cuisine, fatty liver is also a foreign product.

The first people in the world to discover the delicious taste of foie gras were not the French, but the ancient Egyptians. Some historians believe that in ancient Egypt in the 25th century BC, during an active period of ancient Egyptian civilization, the ancient Egyptians at that time had discovered that ducks and geese could be overfed to obtain hypertrophied livers. In the northern part of Egypt, there is an ancient mural from 4,500 years ago that depicts ancient Egyptians feeding geese.

The ancient Egyptians discovered the delicacy of fatty liver thanks to its unique geographical environment. Because wild geese fly to Egypt for the winter every year, in order to replenish the energy consumed by the southward flight and store their physical energy for the next spring flight north, the wild geese will eat a lot of food in Egypt and store the energy in the liver. And when the ancient Egyptians captured wild geese, they also discovered the secret of the delicious fat liver.

In 361 BC, King Agosilai II of Sparta visited Egypt and, according to historical sources, on his return from Egypt, he ordered that the method of making foie gras be brought back to Sparta. Later, as ancient Rome dominated the Mediterranean coast, the delicacy of fatty liver was also mastered by the ancient Romans. Caesar can be said to be the first person to indulge in foie gras in recorded history, according to records, Caesar liked to eat foie gras with figs.

However, with the fall of Western Rome, the delicacy of fatty liver was almost lost, and only the Jews retained its craftsmanship. Foie gras will become a representative delicacy of French cuisine, which is inseparable from the French Bourbon dynasty. Around 1780, the chef of Marshal Contard of France created a foie gras main dish, which was later presented to King Louis XVI of France and was so popular that Louis XVI still feasted on foie gras during the Revolution. In this way, foie gras began to enter the recipes of the royal family and nobility, and became popular. After Tsar Alexander II and his prince and King William I of Prussia dined at the famous English café in Paris during the 1867 Paris Exposition, the tsar complained that he could not eat the classic French foie gras, because June was not the season to eat foie gras.

So how to eat the best vegetables for fatty liver?

In France, fatty liver is both an everyday food and a typical festive food, and it is essential on the Christmas table. Just like the northerners eat dumplings, although they have to eat a meal every three or five days, they still feel uncomfortable when they don't have dumplings during the New Year's holidays. Fatty liver is generally eaten cold and hot.

Served cold as an appetizer, the most common being half-cooked fatty liver. After the blood vessels of the fresh fatty liver are removed, salt, black pepper and other ingredients are added to marinate. After that, wrap it in a cylindrical shape with plastic wrap or a towel, bake it in a water bath to 45 °C, take it out, let it cool and cut it into thick slices, it is a semi-cooked fatty liver with a very tender taste, also called cloth-wrapped fatty liver.

And if it is made from a whole piece of fatty liver or a few pages of a fatty liver, it will be called a whole fatty liver, and it is more expensive. However, the cold cuts and fatty liver served in most restaurants are basically canned fatty liver sauce. Fatty liver sauce is not the paste-like sauce in the Chinese's impression, its state is closer to "cake" or "jelly". The production of traditional fatty liver sauce is also to remove the fascia on the surface of the fatty liver and the internal blood vessels, sprinkle seasoning and marinate and then bake in the oven, generally at a temperature of 100 °C to 140 °C for about 1 hour, flattened and cooled after baking. The fatty liver sauce made in this way is called fully cooked fatty liver, or traditional fatty liver.

Fatty liver is usually served with jam or fresh fruit, and onion sauce and fig jam can be served as an appetizer with fatty liver, and sometimes with toasted toast or baguettes.

Hot fatty liver is usually fried and can be served with bread or toast, or it can be placed on steak to enhance the flavor.

Many people eat fatty liver, in addition to its high quality, they also think that it is very nutritious and good for the body. Indeed, the unsaturated fatty acids in fatty liver account for about 65%-68% of the total fatty acid content, and the unsaturated fatty acid content increases by 20 times compared with ordinary poultry liver. Epidemiological studies also seem to support the belief that southern French people who love duck and goose foie gras are less likely to die from cardiovascular disease than northern French people, and these examples have been repeatedly used to promote the efficacy of foie gras. It's just that, for the average person, the consumption of foie gras is less after all, and this unsaturated fat does not have much health significance. In order to achieve the advertised effect of "preventing cardiovascular disease", it is necessary to eat a large amount of poultry fatty liver every day, as in the south of France, to replace most of the fat sources in the diet. However, in that case, the total fat intake will increase dramatically, which will be a real source of cholesterol rise and weight gain.

However, if you are worried about this, you can relax.

Because it may not be long before there will be no foie gras to eat in the world!

Why, you ask?

Hehe, it's not that animal protection organization?

In recent years, as animal rights have become more and more important, fatty liver has also encountered a crisis. Animal protection organizations consider this method of taking liver from overfed ducks or geese to be cruel to ducks or geese, and have launched a campaign to refuse to eat fatty liver. This is because farms that produce fatty liver often force the ducks or geese to develop fatty liver by force-feeding feed directly into the stomach by means of tube feeding/cramming.

After hatching, the females in the goslings/ducks are considered to have livers that are not suitable for the dish and are therefore removed directly. The remaining males will be housed in a confined space and will be force-fed after about 14 weeks. Feed 2 to 3 times a day for 2 to 4 weeks, using a tube to pour specially prepared corn syrup directly into the esophagus. This causes a large amount of excess fat to accumulate in the liver to form a fatty liver, which eventually results in an enlarged liver.

This is not the first time that fatty liver has been questioned, since Germany in 1933, when Hitler came to power, he considered goose fatty gras to be cruel to the goose, this traditional skill was banned, and it was stipulated that anyone who filled the goose would be sentenced to three years in prison. In other European countries, animal protection groups have followed suit, stipulating that anyone who fills the goose will be fined or even deprived of political rights. In this way, except for France and Luxembourg, which still insist on filling geese to produce fatty liver, other Western European countries no longer fill geese.

Although foie gras production continued after the end of the Second World War, the Council of the European Union in 1998 mandated its member states to end all feed production within 15 years. Many countries have responded by reducing the production of foie gras to varying degrees. Countries outside the European Union, such as the United States, have similar practices. However, countries such as Hungary and Canada have gradually become new producers of fatty liver.

Moreover, the ban in Europe is basically aimed at foie gras, but the attitude towards ducks is very good. Because in some Western cultures, the goose is seen as a spiritual animal, and cruelty to the goose can make people feel more uncomfortable. As for whether eating fatty liver should be banned in the name of "cruelty", to be honest, if it is a personal choice, it is understandable, but if it is completely banned from selling and eating, it is not a good idea.

It's like dog meat.

Dogs are indeed a rare species in nature that is very close to humans, and after thousands of years of evolution, they have long since faded from wildness and become an indispensable part of human life. However, eating dog meat is indeed the folk customs of some local peoples, and even the tradition of some ethnic groups since ancient times. As long as there is no problem with the source of dog meat, it does not violate national laws and regulations, and if it passes the inspection and quarantine, there is actually no reason to organize people.

But there are some small animal protection people, as well as a group of so-called dog lovers, because of some dead people, besiege the factory area where people raise dogs, and smash and rob the stalls selling dog meat.

To put it bluntly, I still eat too much.

Grandpa Yuan Longping benefited all mankind, reduced the pressure on our country's grain production, and fed countless people, but as a result, a handful of people were too full to eat, and the idle ones were all maggots. Zhou Fangyuan can almost assert that just these people, don't look at them making a fuss now, if they are really put in the kind of era when they are not clothed and hungry, and even serious enough to eat their children, they may turn around and become the most active people to eat dog meat.

When people can't live happily, does anyone care about the lives of a dog or two?

Far away......

For dessert, it was a mousse cake that I bought.

The table wine is a red wine produced by Arnault's own estate, which is not even packaged, and is directly packed in glass bottles.

The staple food is bread, which is also the most common staple food eaten by the French, you don't pay attention to the food, but the staple food is actually relatively not very particular. It can be served with the appetizer, pad the belly, or it can be sent when the main dish is served, anyway, it is the kind of bread, spread some sauce, it can be peanut butter or foie gras, in short, compared with the dazzling variety of staple foods in China, the staple food of French food is indeed a bit monotonous.

However, this does not affect the overall feeling of the meal.

Zhou Fangyuan is not used to eating Western food, especially so meticulous that he specializes in French food, and he can count the number of times he eats French food. But today's meal, he ate very comfortably, and the vegetable salad was indeed very refreshing. The steak is smooth and tender, the foie gras is soft and glutinous, and the last small cake is everyday, and it is creamy. Combined with the drink, it gives a feeling of ultimate enjoyment. To be honest, in terms of food, the French have indeed reached the pinnacle in some aspects, and it is not necessarily worse than Chinese food, it can only be said that the dishes of the two countries are good at each other.