Conservation

12 months at a temperature of 0°C to + 4°C

Number of parts

3/4

Weight

180 grams

Ingredients

Goose foie gras, salt, sugar, spices. antioxidant : sodium ascorbate, preservative : sodium nitrite.

Nutritional values

Energy 1962 kJ / 476 kcal, Fat 48g of which saturates 18g , Carbohydrate 2,3g of which sugars 1,6g , Protein 8,3g, Salt 1,4g

The Goose Foie Gras in "lingot" format is a perfect alliance between tradition and greed, with its fine texture and subtle flavor. Created by Edouard Artzner's chefs, this format is reminiscent of the Alsatian tradition and will be perfect for your aperitifs, starters and festive dishes. Fine gourmets will be delighted to taste this high quality product.
Semi-cooked Foie Gras is cooked at a higher temperature than fresh Foie Gras (between 80°C and 85°C), giving it a smooth texture and a shelf life of 1 year. Let yourself be tempted by the discovery of the ingot of semi-cooked goose Foie Gras, subtly tasty, offered by Edouard Artzner. Made from a whole lobe of Foie Gras, this product will surprise the palates of fine gourmets.

When to serve the semi-cooked Foie Gras?

It is recommended to taste the lingot of goose Foie Gras at the very beginning of the meal, when your taste buds are still ready. Moreover, it is preferable to leave it at room temperature for about 10 minutes before tasting it in order to preserve all the delicate flavors of the Foie Gras.

How to cut the Foie Gras ?

We recommend that you allow 40 to 50g per person. The thickness of the slices should not exceed one centimeter. To ensure optimal slicing of your Foie Gras, use a Foie Gras lyre or a knife without teeth that you run under hot water beforehand.

The chef's advice :

The ingot of Goose Foie Gras can be eaten with fancy bread including dried fruits and hazelnuts enhanced with a touch of fig confit giving it a perfect harmony. It goes perfectly with a sweet white wine such as vouvray, saumur, montlouis or chablis...