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 French forcemeat loaf, similar to a pâté, characterized by its coarsely chopped ingredients. Traditionally cooked in a covered pottery mold within a bain-marie, modern versions can also be made without meat or animal fat, incorporating ingredients like mushrooms or pureed fruits and vegetables for texture. Terrines are now prepared in a variety of ovenproof molds beyond pottery.
Still hungry?
Swipe signature plates - save what you'd actually order tonight.
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"
Swipe through plates like this
