Jan 10, 2010
Club members count: 16
Nationalities count: 12
We've just arrived on campus in Fontainebleau and the studies are about to begin. We started the club by e-mail and finally we gather to greet each other personally. Many of us have brought some local specialties from home. We decided to start with ‘starters’. The table looks equally diverse to the people who surround it. Appetizers & aperitifs from our home countries are set out and the party begins.
Claire and Sébastien are Parisians and we get a chance to taste foie gras (litteraly ‘fat liver’) (Photo by Mansi Maken). Put a piece on the white bread toasts. Take a glass of sweet white wine. Foie gras is traditionally served with Sauterne. We are drinking Jurançon (Domaine Bordenave) instead. “You will find out why if you look at the price”, adds Claire. What we are eating is the duck fois gras, which is more typical for the south of France. Tastes sweetish and creamy. Its taste is normally more intensive than that of the goose fois gras, produced on the North. Claire mentions the debate surrounding this specialty: as it is produced through intensified feed it raises the issue concerning the defense of animals. Each of us is clearly clad that the debate has not produced any bans for production yet as what we are eating is delicious.
Club members count: 16
Nationalities count: 12
We've just arrived on campus in Fontainebleau and the studies are about to begin. We started the club by e-mail and finally we gather to greet each other personally. Many of us have brought some local specialties from home. We decided to start with ‘starters’. The table looks equally diverse to the people who surround it. Appetizers & aperitifs from our home countries are set out and the party begins.
Claire and Sébastien are Parisians and we get a chance to taste foie gras (litteraly ‘fat liver’) (Photo by Mansi Maken). Put a piece on the white bread toasts. Take a glass of sweet white wine. Foie gras is traditionally served with Sauterne. We are drinking Jurançon (Domaine Bordenave) instead. “You will find out why if you look at the price”, adds Claire. What we are eating is the duck fois gras, which is more typical for the south of France. Tastes sweetish and creamy. Its taste is normally more intensive than that of the goose fois gras, produced on the North. Claire mentions the debate surrounding this specialty: as it is produced through intensified feed it raises the issue concerning the defense of animals. Each of us is clearly clad that the debate has not produced any bans for production yet as what we are eating is delicious. 
