Foie Gras, Whole Goose, Semi-Cooked with 5% Truffle – Edouard Artzner

This Foie Gras lingot will delight your taste buds.
Ideal for your aperitifs, starters, cocktails or brunch, this “lingot” format has been specially designed by our Chefs to facilitate unmoulding and slicing.

Considered by connoisseurs to be a safe bet, the lingot of truffled Goose Foie Gras can be enjoyed as an appetizer, delicately placed on a fresh baguette or farmhouse bread, enhanced by a touch of onion confit.

Its gentle cooking makes it an extremely smooth Foie Gras. It goes wonderpiecey well with a sweet and syrupy white wine such as a Pinot Gris or a Riesling Vendanges Tardives. You can also surprise your guests with a Côte de Beaune or a soft Champagne!

Alliance of Goose Foie Gras and Black Melanosporum Truffle
Preserved in its cooking tray, the lingot of Goose Foie Gras is durably impregnated with the aroma of the truffle, the Melanosporum or black diamond of the Périgord. A perfect combination between the melting of the Foie Gras and the crunchiness of the truffle.

The generous truffle content of 5% makes this an exceptional product. The truffle enhances the flavour of the Goose Foie Gras and adds an extra note of nobility and refinement. An ideal product for your aperitifs.