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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!