Terrines, puff pastries and pâtés croûte with vegetables | Gilles Vérot, Nicolas Vérot

Making homemade charcuterie with fruits and vegetables is easy and tasty!

For this second book, la maison Verot set himself the challenge of offering 100 charcuterie recipes "with vegetables in them".

A creative and innovative bet that has been met with flying colours!

Combine the art of charcuterie with plant-based colours and flavours : tomato and chicken pâté, cherry and duck terrine, orange pork and chestnut puff pastry, pomegranate and pork rillettes, spinach and pork meatballs, butternut and duck pâté croûte, pressed filet mignon and spring onion...

Thanks to step-by-step illustrated lessons, Gilles and Nicolas pass on the right gestures to easily ma the basic techniques of homemade charcuterie: how to chop, slice, mix, assemble a puff pastry...

The most seasoned cooks will also be able to improve with themes (optional) that bring the techniques of professionals to la maison.

All the recipes, created specifically for this book by Gilles and Nicolas, have also been tested by many amateur cooks. Success guaranteed!