My Country Terrine

Chef Guillaume Delage offers you one of his favorite dishes, the Terrine de Campagne. A Terrine of Poultry Liver, Grilled Mushrooms, Espelette Pepper, Bay Leaf, Penja Pepper.... gourmet and balanced for an authentic and friendly moment. Guillaume Delage Trained with Michel Bras, Frederic Anton and Pierre Gagnaire for whom he obtained 1 star for Gaya. It was in 2019 that Guillaume Delage took over the kitchens of the restaurant Au Père Lapin, a Suresnoise institution founded in 1860. Precise, gourmet and friendly cuisine like Guillaume. BBD = 02/2027 The BBD is an indicative date after which the product may lose quality (vitamin, flavor, etc.)) but poses no health risk.