Alsatian Foie Gras
Goose Liver Paté
It is a traditional product of Alsace and a well-known delicacy with a buttery, smooth texture and a sweet taste. In 1780, Jean-Pierre Clause, chef to Marshal Contades (military governor of Strasbourg at the time), came up with the recipe of the gastronomic foie gras, made of the liver of force-fed geese.
The foie gras comes in the form of ballotines, terrines, in glass jars or canned. From whole block to foie gras mousse, it is the perfect companion for appetizers and cocktails.
It can be eaten in thin slices sprinkled with sea salt on toasted bread, or fried and combined with steak (Tournedos-Rossini) or acidic fruits (berries, apples, rhubarb ...).
Foie Gras and Wine
Sweet or off-dry wines produced in Alsace from the late harvested grapes (Vendanges Tardives) are the most natural and elegant partners with Alsatian foie gras, but also the sweet texture with delicate acidic balance makes Sauternes an ideal wine to enjoy with it. Other styles of sweet wines can also be enjoyed with this exotic dish.