Whole Goose Foie Gras Millefeuille with 8% truffles
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30 days at a temperature of 0°C to +4°C
12
480g
Goose liver, truffle (8%), salt, sugar, spices, antioxidant (sodium ascorbate), preservative (sodium nitrite)
Energy 1804 kJ / 437 kcal, Fat 44g of which saturates 18g, Carbohydrate 1,9g of which sugars 1,1g, Protein 8,0g, Salt 1,3g
Whole Goose Foie Gras millefeuille with 8% truffles, a recipe handed down from generation to generation
One of the jewels of Alsatian gastronomy, whole Goose Foie Gras millefeuille with 8% truffles is one of the emblematic products of Maison Edouard Artzner.
Considered by connoisseurs to be THE ultimate product, we are one of the last companies to offer it for sale. It is a fresh Foie Gras, not to be confused with raw Foie Gras, which is sold uncooked and used to make fresh Foie Gras.
To prepare this product, our Head Chefs carefully sort the raw Foies Gras. They are then deveined by hand and seasoned with pepper, salt and a blend of spices which has been kept secret since 1803.
Cooked at a very gentle temperature of 60 - 70 °C in a stainless steel mould, this whole Goose Foie Gras millefeuille with 8% truffles is extremely creamy. This cooking method preserves the delicate subtly of the Goose Foie Gras flavours.
With its alternating layers of Foie Gras and black truffles, this millefeuille will be the sublime finishing touch for your table and will amaze your guests. A great idea to treat yourself or as a gift for someone else !
The union of Goose Foie Gras and Melanosporum black truffle
A gastronomic match made in heaven!
The subtle taste of Whole Goose Foie Gras meets the unique, heady scent of Melanosporum black truffle. A perfect combination of melt-in-the-mouth Foie Gras and crisp truffle.
The truffle enhances the flavour of the Goose Foie Gras and adds an extra note of sophistication and refinement. An ideal product for prestigious dining.
Vacuum-packed block of whole Goose Foie Gras millefeuille with truffles
This product is first cooked in a stainless steel mould.It is then turned out and wrapped in foil. We have specially designed this wrapping with red lines to help you cut perfect slices.
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Questions / Answers
More commonly known as the Perigord black truffle, or the “black diamond of gastronomy”, Tuber melanosporum is a species of black truffle. . The flesh is firm, brownish or even greyish and criss-crossed by white veins. It grows in the south-east and south-west of France, along the Dordogne valley.
This species of truffle grows in calcareous soils at a depth of 1 to 15 centimetres near the roots of so-called “truffle” trees, including oaks and hazel trees.
This outstanding gastronomic jewel has a more refined, subtle taste than the Alba truffle (white truffle). Its subtle smell is reminiscent of musk, undergrowth and soil with a delicate scent of roasted hazelnuts.
We recommend serving a white wine from Alsace such as a Pinot gris or a Gewurztraminerto accompany this Foie Gras.
To bring out all the flavours of this Foie Gras, we recommend serving it with a slice of baguette, toast or gingerbread with a pinch of “fleur de sel” sea salt.
We advise you to remove the Foie Gras from the refrigerator 15 minutes before serving. Thanks to its practical wrapping, you will know exactly where to cut your slices. You just need to use the lines on the foil to guide you. For clean slices, you can use a wire or a smooth-bladed knife dipped in hot water.
This product keeps for 30 days in the refrigerator. After opening, it can be consumed within three days if it is stored in the refrigerator wrapped in cellophane.
