Rabbit terrine with dried fruits

Rabbit terrine with dried fruits, a classic from Chef Mélanie Serre.   A rabbit terrine with Muscat, Cognac, Garlic, Shallot, Prunes, Apricot and whole hazelnuts.  An irresistible treat to enjoy as an aperitif or starter.             Mélanie Serre: Disciple of Joël Robuchon and Chef of the 2-star restaurant “L’Atelier” Mélanie is the winner of the Gault et Millau young talent prize in 2019.  In 2020 she takes over the reins of the restaurant Le Louis Vins Paris 5 DDM = 05/2025 The DDM is an indicative date after which the product may lose quality (vitamin, flavor, etc.).) but poses no health risk.