EDOUARD ARTZNER - Feyel goose liver and duck liver

EDOUARD ARTZNER - Feyel goose liver and duck liver

EDOUARD ARTZNER - Feyel goose liver and duck liver

At the time of Bonaparte`s accession to the throne, there were two houses producing foie gras in Strasbourg. In 1803, a newcomer, Philippe Artzner, who worked in the confectionery and delicatessen trade, opened a shop in the city center that also made foie gras. Artzner develops tasty recipes here and becomes a guide for gastronomic fashion. Around 1850, his son Edouard, who took over the business, was the first to prepare goose liver in clay pots. The goose liver, cooked slowly and at a low temperature, retains all its qualities and taste.
Once cooled, Edouard Artzner covers the pies with a layer of goose fat, which allows them to be stored for 2 to 3 weeks, a true revolution for the time! The great success of this new treatment among the most famous customers shows the true evolution of foie gras in France and around the world. This technique has been maintained by the House of Artzner over the centuries and through various fashions.

EDOUARD ARTZNER - Feyel goose liver and duck liver

EDOUARD ARTZNER - Feyel goose liver and duck liver

The half-cooked foie gras is cooked at a higher temperature than the fresh foie gras. This gives it a firmer consistency. The half-cooked foie gras is cooked through at 80°C and is available in a glass or in a shell.
The foie gras is cooked through at a temperature of 110°C for canning and is available in a glass or can. It can be kept at room temperature for several years, although its consistency changes over time: the liver pate absorbs its own fat and thus acquires an even creamier consistency over time!