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In 24 hours for fresh products and 48 hours for dry products
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Since then, this know-how has been preserved by the House of Edouard Artzner.
With the advent of Bonaparte, there were two businesses making foie gras in Strasbourg. In 1803, a newcomer, Philippe-Edouard Artzner, a confectioner and caterer by trade, opened a shop adjoined by a foie gras manufacturing facility in the city center. There, he created tasty recipes and became a veritable setter of gastronomic trends.
Around 1850 his son Edouard, who had taken up the reins of the business, became the first to cook foie gras in terracotta terrine dishes. Slowly cooked at a low temperature, the foie gras thus retained its qualities and its flavor.
Once cooled down, Edouard Artzner covered his pâtés in a layer of goose fat, which guaranteed a shelf life of 2 to 3 weeks, which was unheard of at that time! The considerable success that this new form of preservation enjoyed with the most prestigious of clientele heralded the real growth of Foie Gras in France and the rest of the world.
This know-how would be maintained by the House of Artzner over the centuries and regardless of fashions. Even today, our Chefs perpetuate this tradition by using this know-how to prepare foie gras as well as a complete range of fine specialties: goose and duck breasts, quail thighs, fine pâtés and terrines etc.
A complete gastronomic art dedicated to satisfying the most demanding of gourmets!
The requirement with which we design our business is reflected in the quality of the products we offer to taste, but also in the values that drive all of the House's employees.
Starting from this truth that there are only good products from good raw materials, we are particularly vigilant to the good respect for animal welfare. We require our partner suppliers (breeders and slaughterhouses) to comply with the Euro Foie Gras (European Federation of Foie Gras Producing Countries) Charter, which sets out the commitments that breeders must follow, in particular:
• Animals must be fed in the right quantity and quality. We only accept animals fed without GMOs.
• Palmipeds have permanent and free access to drinking water.
• Animals must have enough space to move around.
• Animals must have thermal comfort
Product quality is another of the values that govern our commitment. We take very meticulous care in the selection of our raw materials. All the foie gras delivered to us goes into the hands of our sorting chefs who, after a first selection made in a slaughterhouse, again select the best qualities for our excellent products.
Ensuring optimal and constant quality is the watchword that governs our daily work; this is why we pay particular attention to the training of our Chefs. There is a very strong tradition in our House: the transmission of Know-How from Chefs to Chefs. Since 1803, if our recipes have continued to improve while retaining their authenticity, it is thanks to this oral tradition that continues.
The goal of our mission is to achieve the best possible satisfaction:
• Satisfaction of our customers, in terms of the products we deliver to you, in terms of tracking orders and deliveries, and of course in terms of the quality delivered
• Satisfaction of our employees for the pride they feel in working for our beautiful House since satisfied customers are the result of work done to perfection!
Gender equality index:
At Edouard Artzner, we strive to advance equality in all areas of the business, especially between women and men. We are therefore working on the wage differences (score: 29/40), the proportion of women in the highest salaries (score: 5/10) and the difference in the rate of increase between men and women (score: 35/35). Our index this year is 81 points / 100 (an index below 75 points requires corrective action)