Fresh Foies Gras are the great heirs of Alsatian culinary tradition. As restaurateurs did in the 19th century, the cooking of these fresh Foies Gras rises to a temperature of 65°C to 75°C maximum. Cooked in the steam oven, they retain all the qualities of fresh liver and can be kept for a short time, 30 days maximum after cooking, and always refrigerated.
Edouard Artzner offers you a complete scented "taste" range: jelly, compotes, spiced salt, etc. will personalize your Foies Gras, breasts or prepared dishes thru their gourmet touches.
In a jar or a can, it is cooked at 110°C all the way thru. It can be kept for several years at room temperature, all the more so as its texture develops over time: the foie gras absorbs its own fat, thereby gaining in smoothness as it ages !
Semi-cooked Foie Gras is cooked at a higher temperature than fresh Foie Gras, which gives it a firmer texture. Presented in a jar or a container, it is cooked at 80°C all the way through