Foie Gras, Millefeuille Goose with 8% Truffle – Edouard Artzner

In 1803, Philippe Artzner revolutionized foie gras in Strasbourg, introducing slow-cooked goose livers in terracotta terrines. His son Edouard, around 1850, innovatively preserved foie gras by covering it with goose fat, extending its shelf life to 2-3 weeks. This packaging became a hit, propelling foie gras to global fame. Artzner’s culinary legacy endures, with chefs today using this expertise to craft a range of delicacies, maintaining a tradition cherished by discerning gourmets worldwide.

The subtle taste of Goose Foie Gras meets the unique and enchanting aroma of Truffle. It’s a perfect blend of the creamy texture of Foie Gras and the crispness of truffle. The truffle enhances the flavour of the Goose Foie Gras, adding an extra touch of nobility and refinement.

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!

Store it in the fridge up to its best-by date. Once open, consume within 2 days.