NEW 2009 Veal Terrine with Duck Foie Gras and Pleurotes Mushrooms (20% of Foie Gras)

Mulitiple uses
2 possibilities hot or cold:
- as an appetizer
- as a main dish


An unexpected and refined recipe
- First ever Rougie terrine made from veal
- Presented in layers of the block of foie gras


Optimized and Artisanal Presentation
- The product’s firmness and perfect consistency allow for clean slicing and artful presentation
- Visible chunks give you an authentic, rustic "charcuterie terrine" presentation
- Rounded slices also give the Terrine Saveurs de Rougie signature look


You can find our reference of Veal Terrine with Duck Foie Gras and Pleurotes Mushrooms in the "logistic details" rubric.