Foie Gras was discovered 5,000 years ago as wild geese migrated for the winter from Scandinavia to the marshes of the Nile Delta.

Amazed by the size and taste of these livers, the Egyptians learned that these animals produced "Foie Gras" by stocking fat in their liver, giving them the necessary fuel for their long flight. So this is how the secret of Foie Gras came to be known.

Foie Gras fattened by humans are therefore healthy livers, as this occurs in these migratory birds' natural cycle.

Both geese and ducks have this natural ability to produce Foie Gras, a reversible process.