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liqueur de sureau et poivre Batak
liqueur de sureau et poivre Batak

Speciality with Goose Foie Gras, elderberry liqueur and Batak pepper

Glass jar

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Date Limite de Consommation (DLC) : 12 mois
Foie gras d'oie, sel, zeste de yuzu 1%, cardamome verte 0,1%. Conservateur : nitrite de sodium.
Nutritional values
Valeurs moyennes pour 100g Energie 2005kJ, 479 kcal Matières grasses 48g dont acides gras saturés 19g Glucides 6,2g dont sucres 2,2g Protéines 7,8g Sel 2,5g

Bernard Loiseau has joined forces with the chefs Edouard Artzner to develop this exclusive recipe: Goose Foie Gras, elderberry liqueur and Batak pepper. Cooked at a precise temperature, between 80°C and 85°C, this semi-cooked Foie Gras specialty with elderberry liqueur and Batak pepper reveals delicate flavors. The lemony aroma of Batak pepper blends perfectly with the floral, sweet and heady notes of elderberry liqueur to enhance the subtle flavor and firm texture of goose Foie Gras. 


What is Batak pepper? 

Batak pepper is a unique and precious variety of pepper, native to Indonesia. It is highly prized by chefs for its rare lemon and spicy flavor. Its intense and subtle aroma is widely used in many culinary preparations, both sweet and savory recipes. In other words, Batak pepper brings a refined and exotic touch to culinary recipes and more precisely to Foie Gras.  


An alliance of excellence : 

Maison Artzner and the Bernard Loiseau group have combined their talents to offer gourmets exceptional products that reflect the constant quest for excellence of both brands. Artzner has put its expertise at the service of Chef Patrick Bertron's gastronomic ideas, thus combining all the know-how of the art of Foie Gras with the creation of new gastronomic recipes, thus sublimating the cuisine of the prestigious Chef of the Bernard Loiseau relay.

How to serve the Speciality Goose Foie Gras with Elderberry and Batak Pepper Liqueur? 

To obtain beautiful slices of semi-cooked Foie Gras in a jar, it is advisable to plunge it quickly into hot water to loosen it from the sides. Then, use a thin knife without teeth whose blade will have been previously passed under hot water to cut slices of a maximum thickness of 1 centimeter. Depending on the size, each slice weighs between 40 and 50g.


The Chef's advice :

To fully appreciate the aromas of this semi-cooked Foie Gras, a chestnut flour bread will bring sweetness in the mouth. For the most demanding, don't hesitate to add a few cubes of Gewurztraminer jelly and a touch of onion confit.