The Egyptians transmited the foie gras tradition to the Hebrews during their captivity in Egypt. After leaving Egypt, the Jews brought the foie gras processing method everywhere they settled, from Eastern Europe to Israël. Preserving meat in goose and duck fat was not forbidden by their religious principles. They were thus able to avoid starvation during their long migrations.

Foie gras was a gourmet dish Greeks, Romans and Gauls really appreciated. Romans fattened geese with figs and then dipped their liver in a mix of milk and honey. In fact, 'foie gras' comes from the Latin word 'ficatum' which means 'fig'!

After the decline of the Roman empire, foie gras was no longer considered as a gourmet dish. During the Middle Ages, it was mostly consumed by peasants. But, the Renaissance made foie gras come back to feasts and receptions as a gourmet delicacy.

After Christopher Columbus brought it back from the New World, corn radically transformed the intensive feeding techniques. The South-West of France, the climate of which is ideal for corn cultivation, then became the top foie gras producing area.

In the reigns of Louis XV and Louis XVI, foie gras became a royal dish and started appearing in cookbooks. After the French Revolution, foie gras remained a highly appreciated delicacy that could be found in the first luxury restaurants. In the 19th century, foie gras even inspired renowned authors such as Alexandre Dumas and George Sand!

In the 19th century, after Nicolas Appert invented the preservation technique, foie gras became widespread in the form we know it today, as fully-cooked foie gras in cans and glass jars.