Served at
Julie dans la cuisineA bistronomic restaurant in L'Aiguillon-la-Presqu'île, France, known for its inventive cuisine using fresh, local products from land and sea.
A refined specialty of half-cooked foie gras.
A terrine is a traditional French dish, fundamentally a loaf of forcemeat or aspic, which is similar to a pâté. Historically, it was cooked in a covered pottery mold using a bain-marie, and often featured more coarsely chopped ingredients than a pâté. Modern terrines can be made without meat or animal fat, using ingredients like mushrooms or pureed fruits and vegetables to achieve meat-like textures. They may also be prepared in a variety of non-pottery molds.
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A bistronomic restaurant in L'Aiguillon-la-Presqu'île, France, known for its inventive cuisine using fresh, local products from land and sea.
The running chef and owner of Julie dans la cuisine, responsible for the inventive, homemade cuisine.
Similar dishes to "Foie Gras Mi-Cuit"
