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Gunea Fowl terrine with foie gras, Porcini mushrooms and hazelnuts
A tasty light terrine, a perfect start to a good meal.
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This original recipe, which harmoniously combines guinea fowl meat with the typical flavour of hazelnuts, will take you on a journey to the land of gourmet flavours. Its assets: a subtle alliance between the flavour of guinea fowl meat, thick pieces of ceps, crunchy hazelnuts and delicious pieces of foie gras.
This terrine is delicious as a starter, accompanied by a mesclun salad.
- 200 g: tray
Tasting advice :
Preparation : Place the tray in the refrigerator a few hours in advance. Open at the last moment, pressing the bottom of the tray to unmould easily.
Cut into medium-thick slices as soon as you take it out of the fridge.
Serve with a salad of mesclun and fresh button mushrooms, seasoned with hazelnut oil and cider vinegar.
Complementary products :
Olive oil based preparation with black truffle flavour, Tortellini with duck foie gras sauce 350g, Les Insouciants - Le Rouge Canaille, Les insouciants - Le rouge charmeur.
Guinea fowl meat 34%, duck foie gras 20%, pork lean and fat, chicken liver, black mushroom (Auricularia politrica), egg, red port, hazelnut 3.9%, porcini mushroom (Boletus edulis, aereus, reticulatus, pinicola) 2.9%, shallot, gelatine, salt, garlic, natural flavouring, thyme, sage, mace
Guinea fowl, duck, pork and chicken, Origin: France
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||1088 / 262|
|Total fat (g)||21|
|Saturated fat (g)||7,8|