Excellent, richly-flavoured foie gras with Gewurztraminer wine
La Maison Edouard Artzner
The house of Edouard Artzner has been producing exceptional foie gras since 1803, developing delicious and original recipes. In 1850, Artzner was the first producer of foie gras to cook foie gras in terracotta dishes. Cooked slowly, at low temperature, the foie gras keeps all its flavour. After cooking, the foie gras is covered with a layer of goose fat in order to ensure a perfect conservation.
Foie gras in conserve
Cooked at 110°C, this foie gras can be stored for several years. Indeed, its texture will improve with age as the foie gras absorbs its own fat, becoming ever more creamy and rich.
Serving suggestion: Why not serve the foie gras directly from its jar, using a teaspoon dipped in hot water to form balls of foie gras. The foie gras is best kept chilled in the refrigerator for 12 hours before serving. Plunge the jar into hot water for a few seconds before opening, and cut using a very sharp knife, dipped first into hot water.