Foie gras Strasbourg - Créateur et Boutique

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Foies gras

The Georges BRUCK Foie Gras

since 1852

Raw Livers

It must be firm but soft to the touch, should weight between 450 to 700 gr for a goose liver, and between 400 to 550 gr [...]

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Fresh Foie Gras

They can be kept up to 3 weeks under refrigeration at +2+4°C. The livers, after having the gall-blader removed, are salted, spiced and slightly cooked in their mould [...]

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Half Preserved Foie Gras

Available in jars, tins, or thermosealed containers, these can be kept for at least 9 months[...]

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Conseils

Our Chef’s precious advice

by Georges BRUCK

When serving Foie Gras ?

When serving Foie Gras ? Definitely at the beginning of the meal when your palate is still virgin and it will fully appreciate its particular and subtle flavor. […]

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How to serve and cut the Foie Gras ?

Whichever type of Foie Gras, it should be placed into a refrigerator some hours before being served [...]

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The Chef’s Trick

To be able to pay all your attention to your guests, prepare your plate an hour beforehand, pour on each slice a thin sheet of [...]

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La Maison Georges bruck EN

Georges BRUCK‘S Company

A craft making

Since 1852 from Father to son: Men, Know-how, and a Family Tradition

For a century and a half, from father to son, we are exclusively devoted to the Foie Gras de Strasbourg Georges Bruck is still the only firm in Strasbourg and in Alsace with this particular knowledge on how to produce the “Foie Gras de Strasbourg” that has enabled our family to last for 5 generations, without any financial or other ties, and still remain independent.

The Georges BRUCK Foie Gras

since 1852

Our Chef’s precious advice

by Georges BRUCK

Our Shop

Rue des Orfèvres

La Boutique du Gourmet

Georges BRUCK‘S Company

A craft making

Since 1852 from Father to son: Men, Know-how, and a Family Tradition