Tricolour baguette - 3 terrines

210 g
Baguette Tricolore ‘Paris’ ideal for cocktails or aperitifs.

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delivered from 23/07/24

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€5.00 / 100 g
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Metropolitan France only
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Ideal accompaniment

Guérande salt crackers
95 g
Sainte Croix du Mont 75cl, Derenoncourt for Comtesse du Barry
75 cl
Natural Mini Toasts
90 g
Coffret 4 spécialités foies gras
260 g
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This ‘French'Touch’ tricolour mini-baguette is made up of three delicious recipes with local flavours: Terrine de canard forestière, Terrine de foie de volaille au Banyuls, Terrine du Pays de Gascogne.

Forest duck terrine :
Black mushrooms and porcini mushrooms combine harmoniously with the unique flavours of duck meat. A terrine with delicate autumnal notes of undergrowth.

Poultry liver terrine with Banyuls :
Very fruity, the Banyuls wine gives this terrine sunny accents that make all the difference.

Terrine du pays de Gascogne :
A real local terrine, soft, flavoursome and finely seasoned, to be enjoyed on a slice of farmhouse bread.
This recipe sublimates tender French pork.

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Forest duck terrine :
Pork meat and fat, duck meat 20%, chicken liver, black mushrooms (Auricularia politrica) 6.5%, porcini mushrooms (Boletus edulis) in sunflower oil 4.7%, egg, shallots preserved in duck fat, chanterelles (Cantharellus cibarius) 3.7%, Banyuls, tapioca, salt, gelatine, pepper, nutmeg, ginger, cloves, cinnamon. Duck, pork and chicken. Origin: France.

Chicken liver terrine with Banyuls :
Lean and fat pork, chicken liver 23%, egg, onions preserved in duck fat, cream, Banyuls 1.4%, Madeira, salt, gelatine, parsley, sugar, pepper, garlic, mace powder, laurel powder. Pork, chicken and duck, Origin: France.

Terrine from Gascony :
Pork meat and fat, pork liver, egg, carrots, salt, gelatine, parsley, sugar, pepper, garlic. Pork, Origin: France.

Rigorous quality
115 years of expertise
Client reviews 4,6/5