Crayfish paté flavoured with Cognac
Georges Blanc
A richly flavoured terrine
The region of the Ain, from where this terrine originates, has over 1000 ponds and pools, many of them home to fresh water crayfish. This terrine brings together crayfish meat with a touch of Cognac to create a very special terrine.
Serving suggestion : serve chilled as an entrée accompanied with a good white wine like a Mâcon Village Fleur d'Azenay.
Composition :
pork meat, crayfish bisque (20%), eggs, white wine, tomato concentrate, cognac 1%, jelly, pepper, onions, salt, pepper, nutmeg, spices.
Origin :
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