Pate de foie gras (pa-tay de fwah grah) is a soft pate, almost a paste, made from fattened goose livers, pork or veal and sometimes truffles. Reputed to have been invented in Alsace in the eighteenth century, pate de foie gras was originally served enveloped in pastry.
The foie gras geese are bred and raised especially for making pate de foie gras. Most of them are bred in the Perigord, Toulouse and Strasbourg areas of France. They are kept in a confined space at a constant temperature and fed a steady and very large diet of eggs, skimmed milk, oats and maize.