Minus Eighteen: Why We Quick-Freeze Premier Choix

Every flagship liver leaves the house raw, hand-deveined across both lobes, at an average of half a kilogram, sealed under vacuum skin and taken to −18 °C. Frozen this way, the product holds a 365-day shelf life — a full year in which a kitchen in Paris, Vienna or New York can plan around it.

For a kosher kitchen this matters doubly. Supervised production runs are not continuous; they are scheduled, overseen and certified. Quick-freezing lets a single supervised run serve the trade steadily for months, without any pressure to cut corners between certifications.

The kitchen protocol is unchanged from our serving notes: defrost for 24 hours, devein, season, and the liver behaves as premier choix should — en terrine at 90 °C in a bain-marie, or seared en escalope in minutes.