Forestière terrine with mushrooms
The Frairie of Burgundy
The council of caveau
Pork liver and chanterelles combined in a terrine, for a truly forest-themed entrée
Serve in slices on country bread, accompanied by a Mercurey red wine or a Rully red wine to match the woody notes.
This terrine also goes well with our food — you can find it in the restaurant
In case of exhaustion of a vintage, the next one will be offered, unless otherwise indicated in the order.
The essentials in a glance
Terrine
Vintage:
Meat of origin France/EU
Allériot
The essentials in a glance
Terrine
Rich and generous
Meat of origin France/EU
Allériot
The Art of Giving
Creation of the House
In slices on country bread, as an accompaniment to a green salad, or on a board of cured meats and cheeses with cornichons
Forestière terrine with mushrooms
The council of caveau
Pork liver and chanterelles combined in a terrine, for a truly forest-themed entrée
Serve in slices on country bread, accompanied by a Mercurey red wine or a Rully red wine to match the woody notes.
The essentials in a glance
Terrine
Vintage:
Rich and generous
Meat of origin France/EU
Allériot
At the tasting ⌄
Sensory profile
Soft texture, visible pieces of chanterelles
Woody and wooded, notes of undergrowth and mushroom
Generous and spicy, brought to life by the earthy taste of the chanterelle mushroom
Rustic and forestier, all the nobility of the mushroom
Good to know
Serve fresh, 10 minutes before tasting
After opening, consume within 3 days in the refrigerator.
OUR SELECTION
Chosen by the Maison Mâconnaise des Vins, which has been using its terroir Burgundian expertise to help its selection since 1958
The entire region is brought together here, at the same counter — it is from this overview that the selection is born.
What the House retains, it serves at its table and makes it taste its own. caveau
The good agreement ⌄
Around the table
As a side dish to a salad of mâche on rustic bread, or on a platter of cured meats and cheeses. Serve immediately before serving. Once started, consume within a few days.
Agreements
A Mercurey red one, to match the woody notes of the mushroom
One Rully red, for a lighter shade
A loaf of bread and some pickles
Occasions
An autumnal and rustic entry
A charcuterie-cheese plate
A hunting meal or with friends
The Maison and its expertise ⌄
Allériot, Saône-et-Loire
AllériotStewed vegetables cooked gently and without preservatives, to preserve the authentic flavor
Development
Pork fat and liver braised with chanterelles, for a terrine with forest accents
Origin of the ingredients
Meat of French origin, prepared in Allériot, in Saône-et-Loire
Ingredients and nutritional values
Ingredients
Pork fat (60%, origin France), pork liver (30%), chanterelles (4.1%), eggs, salt, pepper
Allergens
Allergens: eggs
Nutritional values Per 100g
| Energy | 304 kcal / 1259 kJ |
| Fats | 27g |
| including saturated fatty acids | 10g |
| Carbohydrates | 1.0g |
| including sugars | 0.2g |
| Proteins | 14g |
| Salt | 1.3g |
Alcohol abuse is dangerous to health. Consume with moderation. Sale prohibited to those under 18 years of age.
