Drive to Narbonne and go to the most famous buffet restaurant in France, Les Grands buffets, where about 700 to 1,400 people come to eat every day. The data is enough to show its popularity. There is so much delicious food here. The recommended ham is a good ham. It is a good pig that cannot be separated. The combination of free-range and organic feeding makes the pork fat but not greasy, thin and not firewood. The ham made is crystal clear and beautiful, like a piece of art, naturally good taste. This method of pickling is not much different from the traditional Chinese approach. Apply the coarse salt to the whole ham and air dry for about 9 months to make the lean fat full of time. Foie Gras must be an indispensable signature dish in French cuisine. However, it is important to note that "FoieGras" is just a fat liver, and does not specifically refer to the liver of any bird. Generally, some of the low-end duck liver, the high-end is the legendary foie gras, of course, the foie gras is also divided into three or six. The method of making foie gras is very complicated. The surface of the membrane should be removed, and the blood vessels should be removed. Marinate with brandy and put in the oven. After cooling, it is pressed into a shape and cut into thin pieces. It is usually a starter, with a tempting fruity aroma and tenderness. The mouth is instant, with jam and dried fruit, and the aftertaste is endless.