Sophisticated fine pates developed by the Maison Edouard Artzner’s Chefs based on "Grand Regional" recipes coming from Alsace's cuisine.
Liver Pate with pink pepper
Terrine of goose breast with Sarawak Pepper
Wild boar Terrine with Chesnuts
Duck Mousse with Kirsch
Liver pate from Alsace with Riesling in a glass jar
Duck Rillette - 100% duck
Goose Rillettes - 100% Goose