Whole goose liver
Deliveries are made on Wednesday, Thursday and Friday
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Delivery in over 15 countries
Freshly packed and protected
12 months at a temperature of 0°C to + 4°C
Goose foie gras, salt, sugar, spices. antioxidant : sodium ascorbate, preservative : sodium nitrite.
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
Between tradition and greed, the lingot of Goose Foie Gras will delight your taste buds
Ideal for your aperitifs, starters, cocktails or brunch, this "lingot" format has been specially designed by our Chefs to facilitate unmoulding and slicing.
Considered by connoisseurs as a safe bet, the ingot of Goose Foie Gras can be enjoyed as an appetizer, delicately placed on a fresh baguette, farmhouse bread or gingerbread, enhanced with a touch of fig confit.
Its cooking at a gentle temperature makes it an extremely smooth Foie Gras. It goes wonderfully well with a sweet and syrupy white wine such as a Pinot Gris or a Riesling Vendanges Tardives. You can also surprise your guests with a Côte de Beaune or a soft Champagne!
Its pretty trapezoidal shape reminds us of our grandmothers' terrines and makes it an excellent gift for a birthday or for Christmas.
The opinions of our customers
Très bon produit
Le foie gras de la Maison Edouard Artzner est une valeur sure.
Finesse et onctuosité.
Pas ce que j’avais espéré en foie d’oie surtout en foie d’oie
Foie gras d'oie qui assèche la bouche. Manque de finesse
Excellent produit apprécié par tous les convives
plus bloc de foie gras que foie entier comme annoncé ! ??
Frequently Asked Questions
This is a great debate! Let's take the words of Silvano Serventi (Historian specializing in food uses) in the book "The Great History of Foie Gras": "You can prefer the subtle sweetness of Goose Foie Gras, or lean towards the musky aromas of Duck Foie Gras , but both offer the palate this unctuous texture that delights the senses with an indefinable voluptuousness”. You will understand, everything is a matter of taste. Goose Foie Gras is finer, more delicate. We appreciate its subtle, sweet and unctuous flavor. Duck Foie Gras, on the other hand, has a rustic, frank and sustained taste.
Fresh Foie Gras is cooked at a slightly lower temperature than semi-cooked Foie Gras. The texture is therefore different: smooth and melting for the fresh Foie Gras and a little firmer for the semi-cooked Foie Gras. The latter has an undeniable advantage: it keeps longer (1 year in the refrigerator). So you will never be caught off guard if you have surprise guests.