Charcuterie

Terrine de Campagne is a thick slice of country pâté topped with caper berries, cornichons, and whole-grain mustard. In the cooking: bacon, pork shoulder, pork liver, chicken liver, pistachios, shallot, garlic, onion, white wine, bread crumbs, parsley, thyme, marjoram, tarragon, allspice, pepper, cloves, nutmeg, ginger, coriander, cinnamon, and egg. The terrine is wrapped in bacon before being baked and sliced.

Mousse de Foie - chicken liver mousse - is cooked with butter, shallots, fortified wine, cream, and nutmeg; puréed and baked in ramekins before being topped with clarified butter. Served with an onion confit (sliced onions, white wine, sherry vinegar, rosemary).

Saucisson Sec à l’Huile is cured pork sausage sliced and marinated in extra-virgin olive oil, served with olives.

Rillettes de Canard - duck confit - comes from a leg of duck roasted in its own fat with rosemary and fennel seeds, pulled off the bone and finely chopped with garlic and shallots. Served with prunes stewed in red wine with sugar.