Last week, when I sampled fresh foie gras, sliced, pan-fried in butter, glazed in Armagnac and served atop an apple and fig tart, I thought it unreservedly delicious. The locals are pleased the ...

The French delicacy foie gras could be made more ethically thanks to a technique that replicates the way fats are metabolised in force-fed birds, although the process still depends on farmed animals.

A rich and decadent Tournedos Rossini with pan-fried bread, tenderloin, foie gras, and a luxurious cream sauce.