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Again, Georges Bruck delights us with his recipe for 100% whole goose foie gras. It is a delicate and refined dish to be enjoyed on slices of toast and to share with family or friends for a good end-of-year celebration meal. Handcrafted and family-run in Strasbourg Since 1852, five generations of
the Georges BRUCK family have been perpetuating the tradition of Foie
Gras de Strasbourg.
Don’t spread a Georges Bruck foie gras, eat it with a fork and
without a knife! Cut up the foie gras with a fork, put it in your mouth,
and add a piece of bread if you wish. “Strasbourg Foie Gras” is at home
with festive table cutlery and eaten with a fork.
Foie gras should be served on very cold plates. Take it out of the
refrigerator 5 to 10 minutes before serving. As a starter, we advise you
to serve 50 to 70 g
per person. Do not serve it with drinks or food with too strong a taste,
such as spirits or savoury snack biscuits. Do not combine it with the
acidity of a dressed salad.
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