Foie Gras Terrine

Pork meat**, pork liver**, duck foie gras 12%*, morels 5%, salt*, spices, aromatic herbs**
*Origin: France
**Mountain pork from Hautes-Alpes

Here are some ideas for enjoying this morel and foie gras terrine:

• Gourmet Toast: Serve the terrine on slices of grilled bread, accompanied by a touch of onion or fig confit for a sweet-savory contrast.
• Refined Appetizer: Cut the terrine into small pieces and place them on crackers, topped with a pinch of fleur de sel and a fresh herb like parsley or thyme.
• Festive Salad: Add slices of terrine to a mâche salad with sliced pears, walnuts, and a balsamic vinaigrette.
• Celebration Plate: Serve the terrine as a starter with pickles, country bread, and a berry chutney.
• Vol-au-Vent: Use the terrine to fill small individual pastries, served warm for an elegant and indulgent appetizer.
• Charcuterie Board: Include the terrine on a charcuterie and cheese board, with dried fruits and walnut bread for a convivial tasting experience.