Goose Foie Gras with truffles in a round Obernai terrine 150 g or 350 g

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

One of the jewels of Alsatian gastronomy, whole Goose Foie Gras with truffles cooked in a terrine 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 terrine.

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 tightly packed in its earthenware terrine, this whole Goose Foie Gras with truffles is extremely creamy. This cooking method preserves the delicate subtly of the Goose Foie Gras flavours.

Presented in a beautiful earthenware terrine decorated with paintings of Obernai, this Goose Foie Gras with truffles will be the sublime finishing touch for your table and will amaze your guests. If you want to follow Alsatian tradition, you can present the terrine in the centre of the table and serve this wonderful Goose Foie Gras with truffles using a spoon.

To ensure the best possible protection during delivery, the product is placed in an attractively decorated cylindrical case. A great idea to treat yourself or as a gift for someone else!

Did you know?

Foie Gras releases a little fat during cooking which covers it as it cools and protects it.

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.

What is Melanosporum black truffle?

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. 

Whole Goose Foie Gras with truffles in a terrine decorated with illustrations of Obernai

With its floral decoration and folk dancing scene, this terrine highlights the Alsatian art of living.

The town of Obernai is depicted through the eyes of Henri Loux (an Alsatian draughtsman and watercolourist 1873/1907). The beautiful colours of this region and the joie-de-vivre of its inhabitants quickly draw us into this scene of yesteryear.

Food and wine pairings: Which wine should you serve with whole Goose Foie Gras terrine with truffles?

We recommend serving a Riesling or a sweet or syrupy Pinot Gris Alsacien Vendanges Tardives to accompany this Foie Gras.

How to serve whole Goose Foie Gras terrine with truffles

To bring out all the flavours of this , we recommend serving it with a slice of baguette or toast with a pinch of “fleur de sel” sea salt.

Once the contents have been consumed, can the terrine be reused?

Of course! It can be used as a serving dish, a storage box or displayed as an ornament on a shelf.