Edouard Artzner, Bloc de Foie Gras d' Oie (2x40) - assembly of two pieces of half-cooked goose liver (foie gras). The liver is made according to the classical recipe of Strasbourg in the most famous in the production of foie gras region - Alsace. The unit represented in cutting by 40 grams. This thread is an ideal format for one or two tastings and is perfect for toasting. Slices are located on a beautiful retractable tray-plate. The unit includes a 70% pieces of goose foie gras. Block foie gras before serving is recommended to put in the fridge for 12 hours. If you use a knife for cutting the slices, then it must be pre-dipped in hot water.
Feyel-Artzner - one of the oldest family businesses in France, bringing together two of the best in the XIX producers of foie gras from Strasbourg: Edward Artsner House, founded in 1803, and the House Feyel, founded in 1811. In the XIX century the company has been the supplier of its products in the German princely courts, to the royal courts of Greece and Denmark, to the court of Napoleon III, and in the beginning of the XX century had orders even from Japan. The rich experience of two centuries of tradition and old recipes of both houses allowed the company Feyel-Arttsner maintain a reputation as one of the best producers of foie gras and other delicious poultry products.
Currently Feyel-Arttsner presents its products in 45 countries, exports account for 30% of annual turnover. Innovative policy of the company is constantly expanding range of products, which also has a positive effect on the development of the company and the interest of her customers. Products Feyel-Artzner group is represented by two main brands: luxury "Edouard Artzner" more democratic "Feyel".