Foie gras de canard en gravelax, magret fumé, gelée au vinaigre de Gewurztraminer
€44
Au Crocodile · Strasbourg
Nutrition
≈ 450 kcalper portion of about 100 g
- Protein11%
- Fat84%
- Carbohydrates5%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A starter featuring duck foie gras prepared in a gravelax style, accompanied by smoked duck breast and a jelly made from Gewurztraminer vinegar.
- Cuisine
- French
- Origin
- France
Typical ingredients
- duck foie gras
- smoked duck breast
- gewurztraminer vinegar
- gelatin
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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