Fresh Foie Gras with Roasted Peaches

Foie gras has raised temperatures one way or another since Roman times. Horace’s early writings describe a method of preparing geese that have been force-fed on figs. In the eleventh century Sainte Radegonde – one of France’s many culinary saints – had a dish of foie gras prepared for the soon-to be-canonized Bishop of Poitiers, who thanked her with poems and odes in her honour. The marquis of Contades received a large fiefdom in Picardy from Louis XV as thanks for a gift of f