From Georges Bruck, the celebrated maker:
‘Since the 18th century, Strasbourg has been known as the great centre for the production of Foie Gras in France. I was here in Strasbourg, under the reign of Louis XVI, around 1780, that Jean-Pierre Clause, kitchen chef of the Maréchal des Contades, governor of Alsace, created the first “Foie Gras de Strasbourg” by stuffing a round crust with a whole foie gras surrounded by a fine farce of veal and bacon. The quality has never wavered, because if the reputation of foie gras from the South-West is based on the quality of the land, that of Strasbourg’s foie gras has been built on the know-how of its pastry chefs and canners, of which the house of Georges Bruck is the worthy representative.
‘Maison Georges Bruck is the last and the only family company that still produces foie gras in Strasbourg, Alsace. Founded in 1852, it is the only one of 60 or so Strasbourg-based foie gras companies to have survived and to have proved capable of sustaining a long-term, independent business since it was founded. Today, now in its 5th-generation of management, the company continues to create outstanding foie gras products, in accordance with traditional family values. ‘
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