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Availability date: 2008-02-29
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This artisanal recipe from Alsace (Strasbourg) was created in 1780 by Jean-Pierre Clause and has been handed down from generation to generation by the Head Chefs at Maison Edouard Artzner.
An ancient recipe comprising whole Goose Foie Gras and pieces of Perigord black truffle seasoned with a secret blend of spices which are then gently baked in a home-made pastry crust to bring out all the flavours.
The result is an outstanding gastronomic masterpiece for the most demanding connoisseurs of fine food.
Curious to find out more? Watch our video presentation of the Maréchal des Contades Pâté, showing how it is shaped by hand and baked in a cylindrical mould. This model, with its typical decoration, was hand-made and no longer exists. Our Head Chefs take great care of the last remaining moulds in our possession.
In 1780, Jean-Pierre Clause was chef to the Marquis de Contades, Marshal of France and Governor of Alsace. One day, the Marshal, who liked to entertain his friends, called Clause to him and told him: “Tomorrow, I am expecting distinguished guests.I don’t want to see rabbit with noodles and the usual Alsatian knepfles on my table.I want French cuisine.”
After a sleepless night, Jean-Pierre Clause perfected the recipe for the famous “Pâté à la Contades”: whole goose foie gras gently baked in a home-made pastry crust in the shape of a round box covered with a lid made of the same pastry.
Later, Doyen added the ultimate finishing touch: Perigord black truffles for a perfect blend of flavours.
It can be served in two ways:
- Cut into individual slices, like a pie
- The “Alsatian” way, removing the pastry lid and using a table spoon dipped in hot water to form quenelles of Foie Gras to be served on a plate
Discover our other exceptional Foies Gras, the jewel of Alsatian gastronomy.