Edouard Artzner lets you discover this Whole Goose Foie Gras. Exclusively composed of Goose Foie Gras lobes, it will surprise real fans of gastronomy. A good lightly toasted brown bread or a crispy baguette will be the ideal accompaniment to our tasty whole Goose Foie Gras.
With the advent of Bonaparte, there were two businesses making foie gras in Strasbourg. In 1803, a newcomer, Philippe-Edouard Artzner, a confectioner and caterer by trade, opened a shop adjoined by a foie gras manufacturing facility in the city center. There, he created tasty recipes and became a veritable setter of gastronomic trends. Around 1850 his son Edouard, who had taken up the reins of the business, became the first to cook foie gras in terracotta terrine dishes. Slowly cooked at a low temperature, the foie gras thus retained its qualities and its flavor.