Georges BRUCK‘S Company




Georges BRUCK‘S Company

Strasbourg, Capital of Foie Gras


Since the 18th century, Strasbourg has been known as the great center for the production of Foie Gras in France. In fact, it was here in Strasbourg, under the reign of Louis XVI, around 1780, that Jean Pierre Clause, kitchen chef of the Maréchal des Contades governor of Alsace, created the first “ Foie gras de Strasbourg”
Since then, the reputation of the Foie Gras de Strasbourg has spread the world over, and the name of the Alsacian Capital is synonymous of premium quality.
It is the expertise in the art of producing Foie Gras that has given Strasbourg, for more than a century ,the title of Foie Gras Capital
According to the Universal Dictionnary of the 19th century, the definition of the Foie Gras is : “ Fattened goose liver, Pâté of Foie gras de Strasbourg”

Georges BRUCK, 160 years of being the aim of processing the Foie Gras de Strasbourg, but it also represents the fifth generation of the same family at the head of the firm. With reference to French or Alsacian competitors, a firm that passes on from father to son is quite an atypical situation


A well kept secret


We are still working with traditional recipes that have set up the strength and the fame of the Foie gras de Strasbourg : a rigorous selection, a permanent control of raw materials, a craft making and above all a spicing mixing more than a dozen of spices. This particular blend, passed from father to son, is kept secret as it gives our Foie Gras its flavour and its inimitable taste.

Appreciated by generations of gourmets worldwide, the Georges Bruck’s Foie Gras de Strasbourg are offered to prestigious customers such as Luxury Hotels and Restaurants, Fine Food Caterers, Delicatessen ….



La Maison Georges Bruck en vidéo