Edouard Artzner lets you discover this Goose Foie Gras whose smoothness is guaranteed by a jelly delicately scented with Pinot Gris. Exclusively composed of Goose Foie Gras lobes, it will surprise real fans of gastronomy.
Don’t hesitate to present the Goose Foie Gras in its jar in the middle of your table. All you have to do is make some shells using a spoon that has been run under hot water.
In order to achieve very fashionable presentation on the plate with warm and bright colors, add two pieces of sesame seed coated puff pastry, some cubes of Gewurztraminer jelly, and a dab of fig chutney with Sichuan pepper
