Foie gras d'Alsace

The website presents itself as that of 'Foie gras Alsace, Maître artisan foie gras Alsace — Schellenberger Jean-Noël'. Jean-Noël Schellenberger states there that he was born into a family of Alsatian butchers and charcutiers, obtained his CAP and then a brevet de compagnon, took part in the Meilleur Apprenti de France competition, and subsequently received the Brevet de Maîtrise from the Chambre des Métiers d'Alsace; he adds that he also trained in working with foie gras in fine-dining cuisine under Régis Marcon and Jean-Luc Danjou. The range on offer includes 'Grande Cuisine d'Alsace' foie gras, magrets and mignons, salmon, caviars, and fresh truffles. The website indicates that the Colmar shop has closed and that sales now continue at markets, fairs, and trade shows. The producer claims several medals at the Concours Général Agricole in Paris, from 2013 to 2026.

Maison Metzler presents itself as Alsace's most decorated foie gras house, producing for 40 years in Gueberschwihr, near Colmar (Haut-Rhin). Chef Marcel Metzler works there as an artisan preserver—the house processes the livers rather than rearing the animals itself—sourcing from small-scale farmers in Alsace and a cooperative in the Sud-Ouest.

Alongside classic goose and duck foie gras, the house claims a patented invention, "Canoie®", a layering of whole goose foie gras and whole duck foie gras, as well as an "Esprit d'Oie" range raised without mechanical force-feeding. The foies gras are offered semi-preserved, preserved, and au torchon, alongside homemade jams made from the property's orchard.

Ferme Meyer presents itself as a family farm, rearing and processing, that has been producing duck and goose foie gras since 1984 in keeping with Alsatian traditions. It also raises poultry and ewes, and indicates that it is committed to converting to organic farming.

The farm has developed "Foie d'Or", a gavage-free goose foie gras production that it describes as inspired by nature. It welcomed BFM Alsace in December 2025 for a feature on this product and on the farm. Its products are distributed through its on-site shop as well as outlets in Strasbourg, Colmar, and Haguenau. The farm also offers a restaurant for private events (weddings, christenings) and tarte flambée evenings.

Established in the heart of Alsace, Ferme Schmitt presents itself as a family-run culinary house with nearly fifty years of existence, specialising in duck and goose foie gras, fine 100% poultry charcuterie, and homemade ready meals. It claims an artisan savoir-faire passed down and enriched over the years, featuring recipes inspired by regional traditions and prepared with carefully selected ingredients.

It sells its products at the farm and on Alsatian markets.

Ferme Goettelmann presents itself as a family farm in Meistratzheim, in Bas-Rhin, now in its fourth generation of farmers. It traces its origins back to 1933, when Paul Goettelmann established the farm focusing on mixed crops and cattle; Clément Goettelmann added poultry in 1965 and launched door-to-door and market sales; in 1990, Patrick Goettelmann introduced pigs and ducks, expanding into charcuterie processing and the preparation of foie gras. The direct-sale farm shop opened in 2009, and Antoine Goettelmann joined the farm as a butcher-charcutier in 2012.

The farm cultivates 35 hectares of cereals — maize, wheat, barley — and states that it raises its livestock without antibiotics, fed predominantly on grain grown on site. The processing facility, at 309 rue Principale, produces poultry and pork charcuterie, saucissons, terrines, and pâtés, alongside Alsatian specialities such as the farm's raw choucroute and baeckeoffe. The farm clarifies that its ducks, and therefore its foie gras, are not sourced from its own production.

Beyond the farm shop, its products can be found at the Nouvelle Douane in Strasbourg, at Hopla in Oberhausbergen, and at weekly markets across the region. The farm also runs a restaurant in Meistratzheim, Le Cav'Ohh, and provides a catering service.

Based in Woellenheim, in the heart of the Kochersberg, Ferme Nonnenmacher is a family-run farm that has upheld Alsatian culinary traditions for nearly 40 years, specialising in the rearing and force-feeding of ducks. It claims 70 hectares of crops, the rearing of around 14,000 ducks a year, and the production of 120 homemade products, including 18 tonnes of asperges d'Alsace grown, harvested, and processed on site.

Its duck foie gras range includes semi-cooked tunnel foie gras, plain poached lobe, and whole raw foie gras, alongside duck specialities (fresh, smoked, and confit meats, pâtés, terrines, Fleischschnaka) and seasonal fruit and vegetables preserved as homemade jams and tinned produce. The farm offers direct sales at its on-site shop as well as a catering service.

The business has been registered since 1992 under the name Société d'exploitation de la Boucherie Charcuterie Baur, with its registered office at 55 rue du Maréchal Foch in Blaesheim. Daniel Baur was its manager from 2005 to 2008; Marius Fischer succeeded him that year, and the establishment has since borne the name Boucherie Charcuterie Baur Fischer.

Maison Edouard Artzner presents itself as "the first French Foie Gras house". According to the history recounted on its website, it was founded in Strasbourg in 1803 by Philippe Artzner, a pastry chef and caterer who opened a shop flanked by a foie gras production workshop; around 1850, his son Edouard is said to have been the first to cook goose livers in earthenware terrines before covering them with goose fat to ensure their preservation—a process it presents as an innovation for the era.

Now based in Schiltigheim, the house notes that it supports 80 families and delivers its products to more than 15 countries. Its range includes foie gras (fresh, semi-cooked, and preserved), terrines, and rillettes, as well as Alsatian catering specialities—choucroute alsacienne garnie and three-meat baeckeoffe, slow-cooked in Riesling—, pre-sliced duck magrets, and confit duck legs.