Sophisticated fine pates developed by the Maison Edouard Artzner’s Chefs based on "Grand Regional" recipes coming from Alsace's cuisine.
Whole Duck Foie Gras torchon
Goose Foie Gras in small section
Duck Foie Gras in trapezium loaves
Whole Duck Foie Gras torchon with Alsace Late Harvest Pinot Gris
Truffled Goose Foie Gras presented in a round "Obernai" terrine dish
Whole Goose Foie Gras torchon