Cooked in the traditional way, the Edouard Artzner goose thigh stew with Pinot Noir is a slow cooked dish which displays all the tenderness of the goose thighs as well as the flavor of Pinot Noir. A specialty not to be missed whatever the reason!
Let’s stay in Alsace and accompany this traditional dish with an Alsace Pinot Noir, slightly tannic with fruity tones. A Cahors would also be impressive!
A tasty dish to be gently re-heated for 20 minutes and served with fresh pasta or some very firm potatoes.
