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Snail Pâté with Parsley

Georges Blanc

The 180g jar - 13.95 € (77.50 € / kg)

A traditional recipe from Burgundy

This snail terrine with parsley is a typical Burgundian recipe. Here it is perfected by chef Georges Blanc of the famous Vonnas restaurant, using medium Burgundy snails.

Chef's serving suggestion: serve this terrine as an entrée on slices of fresh, crusty farmhouse bread.

Recommended by the award-winning chef Georges Blanc of Vonnas

Pork meat, snails (20%), eggs, crème fraîche, parsley (4.5%), garlic (4.5%), salt, onions, pepper, nutmeg, spices.


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