VOICED : French foodies make homemade foie gras for Christmas

The video tutorial discusses the delicacy of foie gras, its high cost, and the challenges of making it from scratch. It highlights the ethical and legal controversies surrounding its production, particularly the force-feeding of animals, which is banned in most European countries except France. The tutorial provides insights into the cooking techniques, seasoning, and serving of foie gras, emphasizing its role as a rich, buttery treat often reserved for special occasions like Christmas.

How does the text describe the popularity of the dish in France despite controversies?

What are some of the techniques taught in the courses mentioned in the text?