LEAD PIX: Expensive, controversial, delicious: Jean-Hugues Gautier (right, back to camera) provides samples of duck and goose foie gras to shoppers at the Saturday open air market in Sarlat, located in the heart of the French foie gras country. -- MCT
Foie gras remains a favourite despite criticism of the force-feeding method used to produce it.
IT’S a Saturday morning in this medieval French city in the heart of the Dordogne region – market day – and merchants have stacked tables in Sarlat’s cobblestoned square with pricey delicacies.
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