Guinea Fowl Pâté with Cep Mushrooms

Roger Vidal

The guinea fowl is here wonderfully associated with porcini mushrooms to a bowl made by craftsmen of exception, enjoy a slice of toasted bread.

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Roger Vidal
Meat terrine
Roger Vidal

Delightful guinea fowl terrine accompanied with porcini mushrooms.

Serving suggestion : Served on toasted country-bread.

According to Aloyau et Cabernet blog "Franchement, ça pourrait faire un dîner. L'artisanalement fait se drape d'un petit côté chic dans des saveurs franchement affirmées. Miam, on en reprendrait."

(Honestly, it could make a dinner. The home-made fabrication draped with a very chic touch into powerful flavours. Yum, we can't get enough of it!).

Guinea fowl meat (25%), pork fat and meat, pork liver, chicken liver, eggs, rehydrated cep mushrooms 4%, salt, milk protein, pepper.

Average nutrition facts For 100g
Energy 338 / 1415.14 kcal / kJ
Total fat 31 g
  Saturated fat 11 g
Carbohydrate 1.3 g
  Sugar 0.5 g
Proteins 14 g
Salt 1.6 g

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