Goose Foie Gras Terrine

In the traditional glass jar, to ensure impeccable taste quality over time, the iconic semi-preserved pure goose foie gras.

Chef's Advice

It is recommended to eat foie gras at the beginning of the meal when the palate is still clean so as to fully appreciate its round and complex flavor. A portion size of 40/50 g per person is recommended. Any type of foie gras should be refrigerated several hours before serving and should be put on the table 20 minutes before serving.

It is a serious mistake to spread it on a slice of bread with a knife: to appreciate the buttery, refined taste of foie gras, you must equip yourself with a fork and to accompany it with a small piece of toasted bread, preferably a pan brioche or baguette.

What makes Georges Bruck foie gras special?

The raw livers come from goose or duck from small farms, raised in the traditional way in the open air with 100% natural feed (corn, grain, water), guaranteed GMO-free. This choice of small farms guarantees an intensely flavored foie gras that respects animal welfare.

Goose foie compared to duck foie is larger and with a firmer texture, a beautiful pinkish color when raw but turning grayish when cooked. The flavor is mild and lingers in the mouth. On the other hand, duck foie gras is more tender, a magnificent beige-orange color, and a more rustic and pronounced flavor that is immediately noticeable on tasting.

Origin

Strasbourg FRANCIA

Typology

Goose Foie Gras

Packaging

250 gr