Grossman Marc
Alsatian artisanal fois gras since 1985
Did you know that fois gras, usually associated with the south-west, actually originated in the Alsace? Culinary artists Marc and Francis created a centre for the wider distribution of their artisanal fois gras in 1985, at the heart of a peaceful Alsatian village, not far from the majestic Rhine. Their traditional products, created with craftsmanship and pride in the kitchens of this modestly-sized entreprise, are made exclusively with fresh, high quality ingredients.
REGION : Alsace
CATEGORIES : Foie Gras Duck foie gras Goose foie gras
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What is Foie Gras?
Foie Gras is a popular and well-known delicacy food, heritage of French cuisine. The duck or goose’s liver has been fattened by force-feeding. Foie Gras does look like a block of shiny butter which has a high content of fat. Its flavour, described as very  rich and buttery but delicate unlike an ordinary duck or goose liver. It is a perfect combination, sweet and salty with a very smooth texture that melts in your mouth. Recently, some foie gras producers in Spain and France have found ways to make foie gras without force-feeding the birds and the most well-known producer was Eduardo Sousa. He uses wild geese instead of normal geese as they have the natural ability to generate and store fat in their liver during the winter better.
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