Exquisite terrine made from the finest pork, refined with lemongrass and shallots, prepared from fresh meat of the highest quality.

The shallots, carefully sautéed in olive oil with garlic, blend seamlessly into the mixture, leaving the flavor intense yet pleasantly mild.

This composition literally melts in your mouth, while the lemongrass adds a refreshing note. The Asian note is underlined by the clever combination of cumin, lemongrass, ginger and shallots.

The recipe for this unique terrine comes from Stéphane Reynaud, a master chef who spent his childhood holidays with his grandfather in Saint-Agrève. Reynaud, who is valued far beyond the borders of France for his traditional cuisine, presents his recipes in numerous culinary publications that celebrate the French terroir.

For optimal enjoyment, this terrine should be served without prior preparation and ideally enjoyed fresh.