Foie Gras, Duck, Whole Lobe,Poached, 350 gm approx.

In the late 1780's under the reign of Louis the 16th, Jean Pierre Claus discovered the process for fine Foie Gras de Strasbourg. Since that time Strasbourg has become the world centre of Foie Gras production. The oldest surviving company producing Foie Gras and Associated products is Edouard Artzner dating back to 1803. From a small shopfront in Strasbourg, Edouard Junior had the idea of putting Foie Gras in Terrine Dishes. This became Foie Gras as we know it. As a preferred supplier to the Royal Courts last century Edouard Artzner earned a reputation for quality and has become a jewel in the crown of French food history. The process is still largely done by hand with the selection of Livers for the process being sorted one by one. Goose Foie Gras until recent time has been the preferred product, however the Foie Gras of the Duck with its stronger earthy flavour is winning praise.