NEW 2006 - Goose Terrine “Pot au Feu” style

Multiple uses
- As part of a buffet, served hot or cold
- As a starter, cold
- As a starter or main dish, served hot or cold

Optimized authentic presentation
- The firmness and consistency of the terrine allow clean slicing ideal for presentation
- The coarse texture replicates rustic, homemade terrines
- The rustic shape of rounded corners is a trademark of Rougié’s Terrines Saveurs


You can find our reference of Goose Terrine "Pot au Feu" style in the "logistic details" rubric.