Foie gras (Ganslewer)

  • ©ADT Bas-Rhin - Marcel EHRHARD
  • INFORMATIONS


    DESCRIPTIF

    Foie gras comes in loaves, terrines and more rarely in pie form, which earned the Strasbourg version of foie gras its reputation at the end of the 18th century thanks to Jean-Pierre Clause, the chef and pastry cook of Maréchal de Contades. In fact, geese have been force-fed since the days of Ancient Egypt and this practice was then continued for a long time by the Jews living in Central Europe. Foie gras can be served fresh, cold or pan-tossed on all festive occasions.

Contact informations

6768 Alsace

Teams advices


Farm Meyer
EBERBACH-LES-WOERTH

Farm Meyer

Foie Gras Lucien Doriath
SOULTZ LES BAINS

Foie Gras Lucien Doriath

Ferme Auberge du Charapont
NATZWILLER

Ferme Auberge du Charapont

Ferme Goettelmann
MEISTRATZHEIM

Ferme Goettelmann

Auberge 'Le Kreuzweg'
LE HOHWALD

Auberge 'Le Kreuzweg'

Farm Véronique Klein
SCHNERSHEIM

Farm Véronique Klein

Pinot Blanc
ALSACE

Pinot Blanc

Farm la Plume d'Or - Producer of foie gras
DACHSTEIN

Farm la Plume d'Or - Producer of foie gras

Gewurztraminer
ALSACE

Gewurztraminer

Farm Lechner
PFETTISHEIM

Farm Lechner

Ferme Mang
BILWISHEIM

Ferme Mang

Ferme SCHNEIDERLIN
REGUISHEIM

Ferme SCHNEIDERLIN

Restaurant Lucien Doriath
SOULTZ LES BAINS

Restaurant Lucien Doriath

EARL du Héron cendré - Chez Mireille
BOOFZHEIM

EARL du Héron cendré - Chez Mireille

Poultry farm Schmitt
BISCHOFFSHEIM

Poultry farm Schmitt

Apple Foie gras in terrine (Ganslewer)
ALSACE

Apple Foie gras in terrine (Ganslewer)

Berling farm - Breeding and Feeding of the East
DRUSENHEIM

Berling farm - Breeding and Feeding of the East