In 1803, Philippe Artzner, pastry chef, opened a store flanked by a Foie Gras manufacturing pharmacy in Strasbourg. He developed tasty recipes there and became a real creator of gastronomic trends. In 1850 his son Edouard took over the business. He was the first to cook goose livers at low temperature in terracotta terrines. The quality and flavor of the livers are thus preserved. After cooling, it covers them with a layer of goose fat. The shelf life is now 3 weeks, a revolution for the time! Success is there and announces the real development of Foie Gras in the world. A know-how preserved by Maison Artzner… A gastronomic art dedicated to the satisfaction of the most demanding gourmets!