OUR RANGE OF FOIE GRAS

Discover our range - les Foies Gras de Strasbourg

FRESH FOIE GRAS

They can be kept up to 3 weeks under refrigeration at +2 /+4°C. The foie gras, after having been denervated, salted and spiced, is baked in a mould. 

Generally trapezoidal in shape, they lend themselves well to cutting. Available in 1kg, 500g and 250g loaves. Truffled or plain, associated with other noble ingredients, these products, having undergone a slight heat treatment, are able to develop all the flavour of their fragrances.
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FOIE GRAS COOKED IN TORCHON

The foie gras cooked in Torchon is the traditional product par excellence. 

Entirely made and molded by hand, salted and spiced, the foie gras cooked in the torchon is characterized by a certain rusticity associated with an incomparable softness in mouth. Available in  » Torchon  » of 200g, 300g, 600g and 1.200g for the most greedy ! To be kept cold +2° +4°C.
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HALF PRESERVED FOIE GRAS

Available in jars, tins, or thermosealed containers, they can be kept for at least 9 months, 

They have to be placed under refrigeration at +2 / +4°C. This type of preparation is the best way to secure the product and still offer an irreproachable gustative quality. Smoothness and delicacy of Foie Gras are both preserved.
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FULL PRESERVED FOIE GRAS

A quite long shelf-life: 4 years. 

They are getting better through the years and develop their full flavour after one year. They should be stored in a cool and dry place, no refrigeration required. Packaging varies (various shape of tins, jars…). To be chilled before consumption.
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CONFITS, FINE PÂTES and RILLETTES

Just like our foies gras, we take meticulous care in making our rillettes (hand-fried), our fine pâtés (more meat and less fat) and our confits. 

They are prepared by our chefs according to the tradition and with our very particular spices recipe.
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THE ACCOMPANYING / SIDE PRODUCTS

We offer you a whole range of side products for your foies gras : Madeira jelly, Muscatel jelly, Alsace wine and onion confits, Goose and Duck fat, spicy salt…. 

They will allow you to personalize and embellish your dishes with flavor…
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RAW FOIE GRAS

They can be kept in the refrigerator for 3 to 4 days. 

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 for a duck liver, texture should be firm and smooth.They can be kept for a week between +2 / +4°C under paper or vacuum packed. Raw goose livers have a pinkie color while raw duck livers are more yellow. Easy to use, our frozen escalopes, calibrated and sliced from selected livers guarantee minimum melting and offer an optimal result.
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Only at the Boutique du Gourmet

ALSATIAN SPECIALTIES

Available in decorated fresh terrines, in round crust (Strasbourg foie gras pâté) or in long crust. Truffled or plain depending on the product. 

These preparations, entirely handmade, are available in different formats to satisfy small or large tables. The foie gras presented in terrines (from the Manufacture Royale de Sarreguemines) and in round crust are generally served with a spoon while the foie gras in long crust will be cut in slices of about 1cm thick. These are items that should be kept in a cool place for 15 to 28 days depending on the product.
- To order -

Only at the Boutique du Gourmet

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- Buy online -
- To order -

Only at the Boutique du Gourmet

- To order -
Only at the Boutique du Gourmet