Speciality with Goose Foie Gras, apricot liqueur and Meadowsweet

Goose Foie Gras, prepared in collaboration with Maison Bernard Loiseau, is delicately combined with apricot liqueur in this tasty recipe. The Goose Foie Gras, Apricot Liqueur and Meadowsweet Specialty will delight your taste buds with its delicate and refined taste. The Reine des Prés offers a herbaceous and vanilla touch that blends perfectly with the subtly perfumed aromas of the apricot liqueur. One bite of this Foie Gras infused with these flavors will transport you to a unique and memorable culinary experience. 

What is meadowsweet? 

Meadowsweet is an aromatic herbaceous plant that is cultivated in Europe and Asia. It is highly appreciated by chefs for its delicate and subtle aromas. Meadowsweet has a slightly vanilla and herbaceous flavour that goes perfectly with Foie Gras. Indeed, the association of Meadowsweet with Edouard Artzner Foie Gras is particularly greedy. The vanilla notes of the plant combine perfectly with the subtle flavor of the goose Foie Gras, creating a memorable taste experience.

A better preservation... 

The Foie Gras in semi-cooked jars is cooked at a higher temperature than fresh Foie Gras (between 80°C and 85°C), which gives it a firmer texture and allows it to be preserved for 1 year. 

An alliance of excellence: 

The prestigious brands of the Maison Artzner and the Bernard Loiseau group have combined their talents to offer gastronomes exceptional products that meet the highest standards. With the help of Artzner, Chef Patrick Bertron explores new culinary ideas and puts all his know-how to sublimate the Goose Foie Gras, creating original gastronomic dishes that delight the taste buds of Relais Bernard Loiseau's customers.

How to serve the Goose Foie Gras Speciality with apricot and Meadowsweet liqueur? 

To make it easier to remove the half-cooked Foie Gras from the jar, dip it very quickly in hot water to loosen it from the sides. To obtain nice slices, you need a thin knife without teeth whose blade will have been previously passed under hot water. The thickness of the slices should not exceed one centimeter. Depending on the size, the slice can weigh from 40 to 50g.

Chef's advice:

Alsatian Foie Gras goes well with fresh fruit such as figs, pears and apricots. It is interesting to add some dices of Gewurztraminer jelly which will illuminate your plate with its golden color and will awaken your taste buds.