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Home-made foie gras terrine. I taught this dish in a class today, and we had f…

Home-made foie gras terrine.

I taught this dish in a class today, and we had fun experimenting with the spices: nutmeg, ras-el-hanout, cumin….
My absolute favourite remains cocoa powder, unsweetened of course: its bitterness cuts through the fatty foie gras in a beautiful way.

Today, we paired the terrine with a semi-sweet Gewürztraminer.

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