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