Foie gras
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
Alsace
Alsace is also well known for its foie gras made in the region since the 17th century. Additionally, Alsace is known for its fruit juices and mineral waters.