Pates and terrines are commonly featured on the charcuterie plate at French restaurants. Come learn the difference between these two savory treats and how to season them to perfection.
In preparing chicken liver mousse and pate de Campagne, you will discover the secret of transforming ground meats into flavorful appetizers. A more refined version of what we call meatloaf, homemade pates, served with crusty baguettes, are sure to impress your guests.
Terrines, layered in loaf-shaped pans, add elegance to any table. In this class, you will learn to prepare both a salmon mousse terrine and a vegetable terrine. Bring a hearty appetite to class to savor these delicious traditional foods of France.