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Frogs' legs paté
Deliciously French !
France would not be France without its frogs' legs and you can't be a serious chef in the Dombes, 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.
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
See all the products of "Georges Blanc"
Origin : Vonnas (France)
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100g jar
21.10 €     |
The 200g jar (net...
18.40 € |
The 180g jar
10.95 € |
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125g pâté
2.30 € |
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20g box
2.85 € |
130g box
11.60 € |
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