Terrines: pâtés en croûte, rillettes, charcuterie... | Ferrandi Paris

Terrines: pâtés en croûte, rillettes, charcuterie... by Ferrandi Paris

Discover the exquisite art of terrines, pâtés en croûte, rillettes and charcuterie thanks to the exceptional training of Ferrandi Paris. Learn how to ma itrize every detail, from the preparation of a puff pastry to the deveining of a foie gras, from the cleaning of a strainer to the perfect assembly of a terrine.

Explore the 35 fundamental techniques through more than 200 detailed step-by-step gestures. Immerse yourself in a world of flavours with mouth-watering recipes such as rabbit terrine with dried fruit chutney, traditional pâté de campagne, carrot vegetable rillettes, or the delicious pâté en croûte of poultry and sweetbreads. Let yourself be seduced by unique creations such as the Cushion of the Beautiful Aurora.
Enrich your culinary repertoire with over 70 must-have recipes, from classic to boldly original. Offer your friends and family an exceptional taste experience, magnifying the art of charcuterie through the prestigious teachings of Ferrandi Paris.

Editions: Flammarion