Available in jars and metal tins, semi-cooked Foie Gras has a smooth texture slightly firmer than that of fresh foie. It is cooked through at 80°C and can be kept for 6 months at a temperature of 0°C to 4°C.
How to best enjoy our products
The Maison Feyel would like to offer a few hints on how to enjoy our products at their best and bring gastronomic dining to your table at home.
The official Foie Gras magazine.Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...
Information on the production of web-footed birds for foie gras from the National federation of foie gras producers
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Regional association of food industries with a 100 member companies in the food production and processing industry
9 Alsatian have joined together to fly the flag for Alsatian gastronomy, tradition and conviviality