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. There, he created tasty recipes and became a veritable setter of gastronomic trends. Around 1850 his son Edouard, who had taken up the reins of the business, bacame the first to cook foie gras in terracotta terrine dishes. Slowly cooked at a low temperature, the foie gras thus retained its qualities and its flavor. Once cooled down, Edouard Artzner covered his pâtés with a layer of goose fat. The Edouard Artzner chefs are using the same recipe for more than 2 centuries. From the selection of raw livers to the care given to each step of the preparation, only the passion of perfection is the more important. read more