Foie gras

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.

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 !