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Availability date: 2011-11-02
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For more than two centuries, Edouard Artzner's chefs have been making the best Foie Gras in Alsace in keeping with the traditions of Alsace. If your preference is for a Foie Gras with a more pronounced character, you should choose a Duck Foie Gras with an orange-beige color. To fully enjoy the aromas of the Duck Foie Gras, serve it at the beginning of the meal when the palate is still fresh.
A good lightly toasted brown bread will be the ideal accompaniment to your tasty Whole Duck Foie Gras.
Accompany it with a few grains of Guérande fleur de sel, some fresh figs or even a dried fruit compote; they will nicely adorn your plate without detracting from the subtle flavor of the Duck Foie Gras.
Its rustic side combines wonderfully with the spicy bouquet of Gewurztraminer, or a pudding wine such as Sauternes or Monbazillac.