As the history sweet wise of foie gras has forced the geese or ducks eat a lot to expand the liver

When to speak French. Many people think of cheese sweet wise There is not much to think about and cheese that is similar to batik, which is equally delicious, but that does not mean. It is the national sweet wise dish of France. Meanwhile, other countries have a tradition of its own. Most are made from liver Germany, the Netherlands, called the Les Baer model releases on Belarus, the USA called. Oliver model or Braun Schweiger Here are examples only But in many Known as the French And it is quite indispensable. Batik main cabinet is a meat grinder and seasoning. It has a wide variety of taste and texture of batik. That would not be an exaggeration. All regions in France with their own unique batik. These chefs often have a secret formula. Varies depending on the raw material. Gambit the process of making and seasoning.
Starting from the Rome Popular pork mixed with bird's tongue. During the Middle Ages diverse, especially in France. In the 17th century The northern part of France named Picacho District Association has named about batik batik. It is set by a famous person, such as a la Massa Marine to be honored with the Cardinal Massa Marine in France.
As the history sweet wise of foie gras has forced the geese or ducks eat a lot to expand the liver is large, which is evidence depicting ancient sweet wise Egypt in 1780, French chef named Jean Joseph Close-up. sweet wise snowmelt and cold batik Foie Gras in the city of Strasbourg, he was awarded for innovation. Cooking from the Vegas Strip Jersey Louis the 16th and also received the patent. Since then, the CAT Strasbourg was a center of the world's foie gras.
Batik is rare in Thailand. Especially batik quality No industrial production Which makes food prices associated with
LaTerrasse (La Tara C) and Chez Marco (such as Coco) shall be made by the Customer sweet wise Jean Jacques from La Terrasse has said, "You can feel the difference between batik I made myself with Pathe to be purchased by the department". the other hand, he confirmed. It is a best selling example.
Sometimes he would add batik boar terrine and fish into the menu. If you want to find batik Foie Gras. You just have to go to Chez Marco.
The main ingredient is meat fatty liver flavored with herbs. And spices Followed by fever that is making batik is thicken add vegetables, wine, cognac or brandy, then bring the mixture to the terrine, a certain vessel, then a cooked or a batik put in pastry then. Serve with baked before.