Goose Foie Gras: a complete guide to this exceptional dish

What are the specificities of Goose Foie Gras? Why choose this product over another? We guide you in your selection so that your purchase of Foie Gras brings you pleasure, excellence, and flavors! At Edouard Artzner, Goose Foie Gras is steeped in tradition... Learn about the differences with duck, its place in Alsatian history, and get tasting and storage tips to fully appreciate this exceptional delicacy.

Goose Foie Gras: Discover what sets it apart from duck

When it comes to Foie Gras, gourmets have two choices: goose or duck. Nothing beats a comprehensive guide to quickly form an opinion on these two excellent products.

Beyond these taste characteristics, they also differ in farming, production methods, and preparation. The rest of this page will guide you in discovering all the finesse of Goose Foie Gras.

The goose in Alsace: A story of tradition and refinement

Tracing back to the past

Are you familiar with “Gänseliese,” the little goose-keeper and iconic figure in Alsatian popular imagery? She represents the long and rich history shared between Alsace and goose farming. Deeply rooted in regional culture, this practice has been developed since the Middle Ages, shaping rural landscapes, the economy, and local traditions. The goose plays a central role in festivities, from Saint Martin's Day in Eastern France to Christmas more broadly in France. Here’s a quick look at the past history of Alsatian Goose Foie Gras.

• 16th century: Emergence of the first spiced Foie Gras recipes.
• 18th century: Strasbourg establishes itself as the capital of this delicate dish.
• 1803: Opening of the Maison Artzner, a pioneer in Goose Foie Gras.

An ancestral expertise

The Strasbourg region was a fertile ground for the tradition of Goose Foie Gras, combining the skills of Jewish communities with local culinary art. Alsatian producers have perfected their techniques, creating a renowned product celebrated for its finesse and subtlety.

Whether in terrine, wrapped, in a jar, whole lobe, or block, Goose Foie Gras remains a symbol of Alsatian gastronomy. It’s this demanding expertise that you’ll find in the quality, exquisite taste, and price of the final product.

• Only 1% of Foie Gras produced in France comes from geese.
• The Grand Est region remains the stronghold of this rare refinement.
• Artisanal production requires a delicate process, preserving ancient methods.

💡 🥄 In the Southwest, particularly in Périgord, many producers also make Goose Foie Gras. However, the farming and preparation techniques are different, more rustic, with simple seasoning of salt and pepper. And above all, duck remains the star product of Périgord and western France.

Goose Foie Gras, a specialty of the Edouard Artzner house: When excellence and passion meet

It all began with a family story

For over two centuries, the Maison Edouard Artzner has embodied the excellence of Alsatian Goose Foie Gras. But what is the origin of this solid reputation?

It all started in 1803 when Philippe Artzner opened his first Foie Gras shop and perfected his delicious recipe. Later, his son developed new production and preservation methods that set them apart from competitors. Here are the two secrets that made the Maison Edouard Artzner a Strasbourg institution:

• Since 1850, foie has been cooked in terrines.
• The pâtés are covered with goose fat, making it a tasty and effective preservation method that facilitates storage.

In the end, expertise serving flavor

This unique expertise, passed down from generation to generation, built Artzner’s renown. Each lobe is carefully selected by the Chefs according to its weight, quality, and color. Every detail matters, and the foie must meet specific criteria before moving to the next step: seasoning. Once again, Edouard Artzner has a secret! It’s a blend of 11 spices that gives our products their flavor and finesse.

Tasting Goose Foie Gras: What flavors pair perfectly?

What accompaniments will enhance your Goose Foie Gras?

To highlight its fine flavor and texture, choose accompaniments that enhance the Foie Gras without overpowering it.

• Bread: Opt for fresh, crusty baguette, or perhaps gingerbread or fig bread, depending on your preference.
• Fruits: White figs, juicy and sweet grapes, or caramelized pears will enhance its delicacy.
• Condiments: Exotic fruit chutney or onion confit bring a touch of originality.

A few refined recipe ideas

The delicacy of Goose Foie Gras calls for fine ingredients to elevate it.

• Try a terrine recipe with a real vanilla pod from Madagascar. A delight of smoothness and softness.
• Serve beautiful slices of truffle Foie Gras with toast and a selection of onion or fig confits. Classic, but always effective.
• If you opt for Foie Gras "au torchon," serve the slices with a Gewurztraminer jelly and slices of pears or green apples. A balance of suave and tangy flavors.
• It pairs perfectly with fresh pasta, truffle shavings, and pink peppercorns. Perfect for a simple yet refined romantic dinner.

What wines pair with Goose Foie Gras?

Alsatian wines are particularly recommended.

• Gewurztraminer: Its floral and spicy aromas perfectly complement the fine texture.
• Pinot Gris Late Harvest: Its sweetness and aromatic complexity enhance the delicate flavors.
• Crémant d’Alsace: Its freshness and lightness provide an interesting contrast.
• For festive occasions or special events, a vintage champagne adds a sophisticated touch and creates delicious pairings.

Expert tips: Choose and store Goose Foie Gras like a pro

To fully enjoy your tasting experience, follow these exclusive tips from Edouard Artzner:

How to shop online like a pro?

• Choose a reputable Foie Gras producer that adheres to the Euro Foie Gras Charter.
• Read customer reviews to ensure quality.
• Check stock availability before ordering, especially before the holidays.
• Opt for refrigerated delivery to preserve freshness.

How to store Goose Foie Gras?

• In the fridge: Between 0°C and 4°C for fresh or semi-cooked Foie Gras.
• In the freezer: Up to -18°C for long-term storage of vacuum-packed raw lobes.
• Always check the expiration date.

What are the preparation steps?

• Take the Foie Gras out of the fridge 15-20 minutes before serving.
• Gently open the jar to preserve the pieces.
• Make sure to serve accompaniments like truffles and confits at room temperature.

How to present it before serving?

• Cut thin slices to fully appreciate the flavors.
• Pair with a well-chosen wine.
• Offer a variety of textures (semi-cooked, whole, terrine) to diversify the experience.

🥄 Don’t forget: Goose Foie Gras also makes wonderful gourmet gifts for the holidays! Be sure to check the origin, availability, and delivery options before making your choice.