Bernard Lavergne force-feeds his geese for the production of foie gras, Courbiac de Tournon, France, Monday, November 22, 2010.<br />
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He has been an independant producer of foie gras, a French culinary delicacy, for 30 years. Foie gras is made from the liver of a duck or goose that has been specially fattened through 'gavage', the force-feeding of maize to the birds.
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Bernard Lavergne force-feeds his geese for the production of foie gras, Courbiac de Tournon, France, Monday, November 22, 2010.

He has been an independant producer of foie gras, a French culinary delicacy, for 30 years. Foie gras is made from the liver of a duck or goose that has been specially fattened through 'gavage', the force-feeding of maize to the birds.
  • Filename rm221110_047.jpg
  • Date 22 Nov 2010
  • Location
  • Image ID I0000k9II3LUo1JQ
  • Filesize 6.5MB
  • Image size 5120x3413 pixels

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Editorial and corporate photographer, Nice / Cannes / Monaco, South of France. Currently in  loading... .