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Whole duck foie gras

A Berry terrine with oyster mushrooms from the boutique of the gastronomic restaurant La Cognette located in Issoudun en Berry. This terrine is made according to a very old recipe that dates back to the days of horse-drawn carriages. A good taste of oyster mushrooms and pink peppercorns, not too spicy.

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Description

The starred chef Alain Nonet shares his very good cuisine by making these terrines according to old traditional recipes.

Ingredients

Pork meat 71%, poultry liver, oyster mushrooms 8%, pink peppercorns 0.5%, shallots, garlic, parsley, salt, white pepper.

Fabienne's tips

I advise you to taste this fragrant and slightly spicy terrine as a starter with some pickles for example. You can also enjoy it on toast as an aperitif with a dry white wine.

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Berry terrine with oyster mushrooms

Berry terrine with oyster mushrooms

A Berry terrine with oyster mushrooms from the boutique of the gastronomic restaurant La Cognette located in Issoudun en Berry. This terrine is made according to a very old recipe that dates back to the days of horse-drawn carriages. A good taste of oyster mushrooms and pink peppercorns, not too spicy.