Frederic Feyel
The Frédéric FEYEL brand is marketed in mass retail (hypermarkets, supermarkets, and local stores), as well as directly to consumers via an online store. This brand, heir to an ancient tradition, represents a true seal of quality; it stands as a guarantor of our in-house chefs’ know-how. Authentic in every way, it reflects the entire Alsatian gastronomic history in its products. That is why it enjoys considerable recognition among consumers. Its premium positioning has made it a benchmark for anyone looking to share a delightful meal around a beautiful table with family or friends. Highly appreciated during festive seasons, it also remains available throughout the year, having stayed attuned to everyday needs. Our prepared meats, our magrets, and our pâtés/terrines also benefit from this in-house expertise!
Edouard Artzner
The Édouard Artzner brand is aimed at more selective networks; it can be found in the gourmet corners of large department stores such as Lafayette Gourmet in Paris, in fine food shops in major cities both in France and abroad (Paris, Strasbourg, Lyon, Vienna, Frankfurt, Hong Kong, Singapore…), as well as in airport boutiques in Paris (Orly, Roissy Charles de Gaulle), Geneva, Frankfurt, and more. It also caters to a French and international clientele via its online store. Its storied history and gastronomic successes make it one of the last heirs to the great Foie Gras legacy of Strasbourg. In fact, the label “Foie Gras de Strasbourg” remains an integral part of its logo to this day.
Edouard
As the little sister of Édouard Artzner, this brand was created around 2015 to meet the needs of clients who operated tourist gourmet shops along the Alsace wine route and wished to offer Artzner quality under a brand more rooted in local terroir. The emblem of the Alsatian farm symbolizes the brand’s attachment to its region and its culinary traditions. New recipes have since enriched the range—including the Alsatian terrine with sour cherries, the terrine with mulled wine, and the duck terrine with Gewürztraminer—thereby meeting the expectations of our loyal customers as well as tourists eager to take home a delicious souvenir from Alsace.
Fresh Foie Gras
Fresh Foie Gras, cooked slowly at a low temperature (under 75°C), reveals a melt-in-the-mouth texture and an incomparably refined flavour. Available as a terrine, torchon or fresh bread, it can be adapted to your every whim. An exceptional product and a symbol of French culinary expertise, it will enhance even the most demanding of tables, transforming every starter into an exceptional moment.
Semi-preserved Foie Gras
Semi-cooked Foie Gras – also known as semi-preserved Foie Gras – is cooked all the way through to a temperature of between 70°C and 85°C, giving it a supple texture and an intensely aromatic flavour. Thanks to this controlled cooking process, it retains all the finesse of its flavours while offering excellent keeping qualities and an extended shelf life in the refrigerator, of up to several months.
Less firm than tinned Foie Gras, but more structured than fresh Foie Gras, mi-cuit is seductive in its softness and richness of flavour.
Available in several formats: slices, jars, ingots or whole lobes, it can be adapted to suit any occasion – from tasting to gourmet meals.
Preserved Foie Gras
Packaged in jars or tins, canned Foie Gras is cooked through at 110°C, using a sterilisation process that guarantees it can be kept at room temperature for up to several years.
Over time, its texture evolves: as the Foie Gras gently soaks up its own fat, it becomes smoother and more aromatic. It’s a real invitation to patience… for an even more delicious taste experience.
Accompaniment
Discover our ‘Saveur’ collection, a selection of delicately flavoured accompaniments: aromatic jellies, fruity compotines, spicy salts… All gourmet touches designed to enhance and personalise your Foie Gras, duck breast or cooked dishes with elegance and originality.
Terrines and rillettes
Carefully prepared by our Chefs, our fine pâtés are inspired by traditional recipes from Alsace’s culinary heritage. Generous terrines, tasty rillettes… each creation reflects the rich flavours of yesteryear, sublimated by traditional know-how.
Simply eaten on a slice of farmhouse bread or a warm baguette, these authentic specialities are the perfect accompaniment to your gourmet aperitifs or country lunches.
Poultry specialities
Our magrets and other festive specialities are carefully prepared by our Chefs using traditional methods and traditional know-how. Our creations include beechwood-smoked duck and goose breasts, duck gizzards, duck breasts stuffed with a block of duck foie gras, duck legs confit and smoked quail legs.
These refined delights are the perfect accompaniment to your aperitifs or gourmet salads, adding a touch of elegance and conviviality to every occasion.
Cooked meats
Discover our selection of cooked meats, prepared with care and passion by our Chefs. Savour the traditional recipe for Rossbif de Cheval à l’Alsacienne, a richly flavoured Civet de Cerf, or the delicious Bouchée à la Reine, a real tribute to the dishes of yesteryear.
Rediscover the taste of our grandmothers’ recipes, revisited with respect and savoir-faire.
Our garnished meats, such as Alsatian Sauerkraut with Riesling and Alsatian Baeckeoffe with three meats, are slowly simmered in a creamy stock for several hours, to bring out all their flavours. Each jar is meticulously filled by hand, ensuring the finest cuts are carefully presented.
Available in individual 450g portions and 1kg portions for 2 people, our recipes are perfect for refined, convivial meals.
Gamme maigre
After arriving at the farm, the ducks (mainly Muscovy ducks) and geese (most of which are descended from the wild goose, the Greylag goose) are reared outdoors in conditions of optimum comfort and hygiene.
The geese and ducks enjoy vast grassy areas where they can thrive peacefully. Each animal has at least 50m2 of land.
Special care is taken to ensure their well-being. Care is also taken to provide them with a covered shelter.
To satisfy these birds’ hearty appetites, the feed is well thought out: barley, wheat, maize and oats, preferably mixed together. The feed is guaranteed to be free from antibiotics and GMOs.
These animals are neither confined nor force-fed.
Feyel recipes
Because the pleasure of taste first begins with what we see, it is important to carefully present our products. Our chefs develop both delicious and visually appealing recipes, sharing their tips and tricks with you !
A successful recipe requires quality ingredients, precise execution, and a generous dose of love—because cooking is all about sharing love !
This philosophy guides the creation of our recipes: simplicity, easy preparation that doesn’t take hours, and a stunning « wow effect » for the eyes !
At Feyel & Artzner, we love to share—our expertise, our products, and our vision of good eating. That’s why we regularly collaborate with food enthusiasts, culinary bloggers, stylists, and food photographers—an entire world of passionate creators whose collaborations we invite you to explore below.
Artzner recipes
The culinary expertise at Edouard Artzner speaks for itself !
As early as 1826, the renowned gastronome and culinary author Brillat-Savarin described a meal in his famous book Physiologie du goût, where he mentions a « Gibraltar of foie gras from Strasbourg » supplied by Artzner :
« All conversations ceased in the fullness of hearts; all attention was focused on the skill of the carvers; and when the plated portions had been served, expressions changed in succession—first, the fire of desire, then the ecstasy of delight, and finally, the perfect tranquility of bliss. »
This tradition has been carefully preserved ever since, and to this day, our chefs remain committed to refining recipes down to the final touch—the detail that turns a beautifully presented dish into a feast for the eyes before becoming the indulgence that delights the taste buds !
Discover them below.
