Product description
Goose liver is alone a royal dish, no wonder that this premium world of taste asks for premium ingredients. Such as Pinot Gris in this case.
Delicious foie gras with Pinot Gris.
With the advent of Bonaparte, there were two businesses making foie gras in Strasbourg. In 1803, a newcomer, Philippe-Edouard Artzner, a confectioner and caterer by trade, opened a shop adjoined by a foie gras manufacturing facility in the city center.
Goose liver, water, 2% Pinot Gris wine, salt, sugar, spices, sodium nitrate, sodium L-ascorbate
Goose liver is alone a royal dish, no wonder that this premium world of taste asks for premium ingredients. Such as Pinot Gris in this case.