Pâtés & Terrines

Our homemade Foie Gras terrine recipe is made with a whole lobe of Foie Gras Seasoned and marinated with Cognac.

Introducing our Foie Gras Terrine, a classic French delicacy very popular, especially at Christmas time!

The  duck liver is slowly cooked in a terrine in a  bain marie and served with a savory brioche and balsamic fig jam.

A must for every occasions!

A p?t? de campagne is the easiest terrine to make, and in the spirit of its origins?a humble but delicious dish made from trimmings or inexpensive cuts of meat?should be made with whatever garnish is on hand and eaten simply, with a good baguette and French Dijon. Add a salad of fresh greens, and you’ve got a simple midweek meal. It’s also a fabulous make-ahead dish for a weekend dinner party.