Pâtés and terrines

A light chicken terrine, marinated in olive oil and flavored with lime zest A nicely chilled slice, a crisp green salad on the side, and a summer lunch is ready. This chicken and lime terrine pairs tender chicken with the tangy freshness of lime, making a light appetizer to share […]

A pork and liver terrine studded with pistachios, simple to make and beautiful when sliced When you slice it, every portion reveals bright green, crunchy pistachios: this pork terrine with pistachios never fails to impress, whether at a family meal or on a festive occasion. It pairs the tenderness of […]

A traditional pheasant terrine recipe, marinated in red wine and baked in the oven A slice of pheasant terrine, a green salad and a few cornichons: you don’t need much more for a festive meal. Pheasant terrine combines the delicacy of game with the richness of pork, all lifted by […]

A chicken liver and pork belly pâté, packed into terrines and sterilized so it keeps Spread on a slice of bread with drinks or served as an appetizer, a good chicken liver pâté wins everyone over. It has a smooth, creamy texture and a rich flavor, and it is as […]

A traditional pâté de campagne made with pork and Cognac, sterilized in jars A thick slice on fresh bread, a few cornichons, a glass of good wine: pâté de campagne tastes like meals that linger at the table. Its rustic texture and rich flavors, lifted by a splash of Cognac, […]

A smooth pork liver mousse made with leaf fat and milk infused with aromatics, baked in a terrine As an appetizer or on a charcuterie board, a silky-smooth pork liver mousse spreads in a single stroke and disappears just as quickly. This homemade pork liver pâté is flavored with a […]