Whole truffled Goose Foie Gras (5%)
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Freshly packed and protected
12 months at a temperature of 0°C to +4°C
4
180 grams
Goose liver, truffle (5%), 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
Between tradition and greed, the ingot of truffled Goose Foie Gras 5% will delight your taste buds. Ideal for your aperitifs, starters, cocktails or brunch, this "ingot" format has been specially designed by our Chefs to facilitate unmolding and slicing. Its cooking at a gentle temperature makes it a semi-cooked Foie Gras of extreme finesse. Its pretty trapezoidal shape reminds us of our grandmothers' terrines and makes it an excellent gift for a birthday or Christmas.
Since 1803, our Chefs have been carefully sorting the raw Foies Gras in our workshop in Strasbourg, Alsace. They are then deveined by hand and seasoned with pepper, salt and a mixture of other spices in accordance with the Alsatian tradition.
Edouard Artzner introduces you to this half-cooked truffled goose Foie Gras ingot, with a subtle flavor enhanced by the delicate taste of truffles. Made from a whole lobe of Foie Gras, it will surprise real gourmets.
Alliance of Goose Foie Gras and black Melanosporum truffle
Preserved in its cooking tray, the lingot of Goose Foie Gras is durably impregnated with the aroma of the truffle, the Melanosporum or black diamond of Périgord. A perfect combination between the fondant of the Foie Gras and the crunch of the black diamond: the truffle.
The generous truffle content of 5% makes it an exceptional product. The truffle enhances the flavor of the Goose Foie Gras and adds an extra note of nobility and refinement. An ideal product for your festive starters.
The golden rules for tasting the lingot of truffled Goose Foie Gras :
- In order to preserve all the delicate flavors of the semi-cooked Foie Gras d'Alsace, it is preferable to leave it at room temperature for about 10 minutes before tasting it. Indeed, when the goose Foie Gras is eaten too cold, it loses its flavor.
- To make it easier to remove a block of half-cooked Foie Gras from a tray, dip it very quickly in hot water to loosen it from the sides.
- To obtain nice slices, we advise you to use 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, we recommend you to allow 40 to 50g per person.
Chef's advice:
Considered by connoisseurs as a sure value, the lingot of truffled Goose Foie Gras can be eaten as a starter. The slice is broken delicately with a fork and can be eaten alone. If you need bread to accompany it, choose it without too much crumb, with a nice crunchy crust! This Foie Gras 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 supple Champagne!
Frequently Asked Questions
More commonly known as the Périgord black truffle or the "black diamond of gastronomy", the Tuber Mélanosporum is a variety of black truffle. Its flesh is firm, brownish or even greyish in colour and dotted with white veins. It grows in the south-east and south-west of France, along the Dordogne valley.
This variety of truffle grows in limestone soils, between 1 and 15 cm deep at the foot of trees called "truffle trees", but also at the foot of oak or hazelnut trees.
It is the jewel of gastronomy, with a finer and more subtle taste than the Alba truffle (white truffle), and a subtle smell reminiscent of musk, undergrowth and earth, with a delicate scent of roasted hazelnut.
Fresh Foie Gras is cooked at a slightly lower temperature than semi-cooked Foie Gras. The texture is therefore different: smooth and melting for fresh Foie Gras and a little firmer for semi-cooked Foie Gras. The latter has an undeniable advantage: it keeps longer (1 year in the refrigerator). So you will never be caught unprepared if you have surprise guests.
