Origin : the snail parsleyed terrine is a typical Burgundian recipe cooked here with the help of Georges Blanc, the chief cooker in Vonnas, with Burgundian medium-sized snails.

The chief advice : serve this terrine as an entrée on a farmhouse bread not too much cooked.

Recommanded by the chief Georges Blanc in Vonnas

Composition : pork meat, snails (20%), eggs, crème fraiche, parsley (4,5%), garlic (4,5%), salt, onions, pepper, nutmeg, spices.

Chief : Georges Blanc

Origin : Vonnas, Ain (France)

See all the products of "Georges Blanc"