France would not be France without its frog legs and you can't be a serious chef in the Dombes, the region of 1000 pools, without paying hommage to this traditional recipe from l'Ain.

Serving : this terrine is best served with a French dressing made of oil and vinegar or herb sauce, accompanied with a green salad.

Recommended by the cheef Georges Blanc at Vonnas

Composition : pork meat, boned frog legs (20%), eggs, garlic, parsley, crème fraîche, Aligoté Burgundy wine (2%), jelly, salt, onions, pepper, nutmeg, spices.

Chief : Georges Blanc

Origin : Vonnas, Ain (France)

See all the products of "Georges Blanc"