Truffled Goose Foie Gras presented in a round "Obernai"€ terrine dish 150g & 350g

Truffled Goose Foie Gras terrine, a recipe handed down from generation to generation

The jewel in the crown of Alsatian gastronomy, whole Goose Foie Gras with truffles in a terrine is one of the emblematic products of the Edouard Artzner House.

Considered by connoisseurs as THE product par excellence, 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, sold without cooking and used as the basis for making fresh Foie Gras in terrine.

To create this product, our Chefs carefully select the raw Foie Gras. They are then deveined by hand and seasoned with pepper, salt and a mixture of other spices that have been kept secret since 1803.

Cooked at a very low temperature (65°C), directly in its earthenware terrine, this Whole Truffle Goose Foie Gras is extremely creamy. The choice of this cooking method preserves the finesse and subtlety of the Goose Foie Gras flavours.

Presented in a magnificent earthenware terrine with Obernai decorations, this truffled Goose Foie Gras will enhance your table and amaze your guests. If you wish to respect the Alsatian tradition, you can present the terrine directly in the centre of your table and serve this magnificent truffled Goose Foie Gras with a spoon.

In order to ensure the best possible delivery conditions, this product is placed in a pretty tambourine. A very nice gift idea to please or to please yourself!

Did you know?

Foie Gras releases a little fat during cooking which will cover it as it cools and thus act as protection.

Alliance of Goose Foie Gras and black Melanosporum truffle

For a gastronomic marriage!

The subtle taste of Whole Goose Foie Gras meets the unique and bewitching scent of the Black Truffle Tuber Melanosporum. A perfect combination between the melt-in-the-mouth taste of the Foie Gras and the crunch of the truffle.

The truffle enhances the flavour of the Goose Foie Gras and adds an extra note of nobility and refinement. An ideal product for your prestigious meals.

What is the Melanosporum black truffle?

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.

The jewel of gastronomy par excellence, its taste is finer and more subtle than the Alba truffle (white truffle). Its subtle smell is reminiscent of musk, undergrowth and earth with a delicate scent of roasted hazelnut.

A terrine of Whole Goose Foie Gras with truffle decorations from Obernai

With its floral decorations and its folk dance scene, this terrine emphasises the art of living in the Alsatian way.

Through the eyes of Henri Loux (Alsatian draughtsman and watercolourist 1873/1907), the town of Obernai is highlighted. The beautiful colours of this region, as well as the joy of life of its inhabitants, quickly immerse us in this scene of yesteryear.

Food and wine pairing: Which wine to choose with Whole Goose Foie Gras with truffles in terrine?

To best accompany this Foie Gras, we advise you to choose a Riesling or an Alsatian Pinot Gris Vendanges Tardives, mellow or sweet.

How to accompany Whole Goose Foie Gras with truffles in a terrine?

To bring out all the flavours of this Foie Gras, we recommend accompanying it with a slice of toasted baguette/bread topped with a little salt.

Once the product has been eaten, can we have another helping of the terrine?

Of course you can! You can reuse it as a serving dish, a storage box or as an ornament on a shelf.