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.
Looking delicious👌
☺️☺️😍😍
💙💙💙👌👌👌
Sounds amazing! 🤙
Wow 💕