History of the Foie Gras, as featured in the Newport Room

The masterful chefs in the AAA five-diamond Newport Room can create some culinary gems that are truly artistic.  One of our chef's fine-dining favorite dishes is the Five-Spiced Foie Gras, a French word for "fat liver."

One of the world's most distinguished delicacies, foie gras was born along with the ancient chronicles of mankind.  The first evidence of foie gras was found in Egyptian history some 45 centuries ago.  In the wild, duck and geese gorged, or fattened, themselves prior to migration to temporarily store fat in their liver and skin, which they in turn used for energy during the trip.  While the Egyptians, Hebrews and Greeks used soaked wheat to feed the waterfowl, the Romans used figs, from which the word "liver" originated. 

The result was an enlarged fatty liver which has been the highlight of the finest gastronomy in the world for over 4,000 years.   

Learn more about the Newport Room dining experience.