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«There is nothing new under the sun » a proverb says. As a matter of fact, since immemorial times the Greeks and the Romans used geese-livers to cook their dishes. In 52 B.C, Consul Metellua Pius Scipio whos was Pompeus's father in law, had geese stuffed in the dark with figs in order to get some Foie Gras. These were carefully prepared and served at some special dinner. At Nero's court court there was no feast without Foie Gras at the seat of honour. Throughout centuries pâtés have been cooked ; liver patés, pork pâtés, hare or game patés or whatsoever. But it was under the reign of Louis XIV then of Louis XVI that in three different regions of France in a short gap of time geese-liver patés appear in new ways and receipes. First of all in Nérac, January 1769, Sir Taverne (a predestined name) creates the «Terrine de Nérac » in his inn. Then comes pastry-cook Courtois, from Périgueux who makes patés which are dispatched all over the world. At last, in Strasbourg around 1780, Clause makes his first crust pie Foie Gras. All those patés had a different preparation. Still each one was special and had its own particular taste. The one from Strasbourg is undoubtedly the most appreciated by connoisseurs and the most famous around the world. It definitely stands as Number One for its perfection and preparation.The carefulness of those entrusted with its trade and of the most qualified labour who is hired for the transformation of the raw materials among the best cooks justify the expensiveness of this Foie Gras. Such an expensiveness is widely balanced with its excellent quality and its delightful taste. For over 175 years the Foie Gras from Strasbourg has held the most outstanding place around every table across every royal and princely courts, be it at banquets or receptions, there is no feast nor refined dinner without it. |
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1784 - CLAUSE Jean-Pierre |
1865 - SORG Eugène |
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1792 - DOYEN Nicolas-François |
1871 - SCHMITT Edouard |
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1874 - BAUR E. |
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1811 - MULLER Jean-Antoine |
1874 - DIEMERT Jean |
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1827 - FRITSCH Fl. |
1874 - FEVEL Frédéric |
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1827 - HUMMEL Jean-Georges |
1874 - KLIPFEL Fr. |
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1829 - HENRY Louis |
1874 - MEISTER Joseph |
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1829 - HENRY Albert - Schott |
1874 - WEBER-LUTHY |
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1830 - SCHNÉEGANS-REEB |
1875 - BURGER J. |
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1836 - WEILL Myrtil |
1875 - MARTIN |
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1838 - FISCHER Joseph |
1882 - EICHLER Louis |
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1840 - WEBER Ernest |
c.1885 - MICHEL Auguste |
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1846 - BARTH Ph. |
1898 - SAPCA (Jesel frères) |
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1846 - JEHL J. |
c.1900 - HAFNER |
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1846 - KREBS F. L. |
1900 - HEROLD Jean (Cordier) |
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1846 - RITTI Fr. Ant. |
c.1900 - JOURDAIN |
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1846 - SPRINGER (Mlles) |
1903 - HAUER |
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1850 - GERST Charles-Robert |
1903 - INGWILLER |
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c.1850 - ADRIAN Ate |
1903 - ROTH et GANGLOFF |
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1905 - CHRISTOPH & RAU |
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1852 - VALENTIN |
1906 - CORBER Walter |
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1854 - SROHL Georges |
1906 - HEINTZ Friedrich |
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1858 - RIEDER Ch. |
1907 - GOETZ Charles |
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1860 - BLOTT Joseph Vve |
1908 - SCHMITT & Cie |
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1860 - BRENDEL Joseph |
1910 - GRANDGEORGE Joseph |
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1860 - ECKERT Emmanuel |
1919 - CLOT & Cie |
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1860 - GERBER Charles |
1919 - OLIDA |
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1860 - MICHEL Jean |
1920 - SCHWARTZ frères |
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1860 - ROUSSEAU-NURNBERG |
1955 - BUCHINGER & Cie |
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c.1860 - BAUZIN Ad. |
1959 - HANS |
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c.1860 - RODÉ Charles |
1962 - KEMPF frères |
Bibliography : "L'Histoire merveilleuse du Foie Gras de Strasbourg et de ses fabricants" by Marius Veyre
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