This foie gras is made by craftsmen in Strasbourg, in Alsace (France), which is a well-known place for goose foie gras.
The recipe of "pâté de foie gras" was created by Jean-Pierre Clause who was the cook of the Marshal from Contades who was the governor of Alsace at the end of the 18th century in the reign of Louis XVI. Foie gras from Strasbourg amazed the court of Versailles. Then, its reputation crossed boarders. The renown of foie gras from Strasbourg has not been denied since its creation.
Selection of livers is very drastic: the flesh has to be soft and pinkish beige.
This foie gras is filled with « Tuber Melanosporum » (3%) which is also called truffle from Périgord. The producer buy fresh, whole and peeled (guarantee of quality) truffles. He hand-cut truffles to make thin slices to keep their strong but delicate flavor. Truffle goes wonderfully well with foie gras. very fine and delicate taste, soft in mouth with a firm and mellow texture.
Taste it on a toast with salt flower and grounded pepper or with Hédiard Celebration blend, a blend of salt and peppers.
Serve with champagne or a sweet white wine.
