Foie Gras Terrine

The ultimate expression of French luxury, this silken terrine transforms premium duck liver into a dish of extraordinary richness. Grade A foie gras is carefully deveined by hand, seasoned with sea salt, white pepper and Sauternes wine, then pressed into a terrine and gently baked. After days of resting, the flavors meld into a smooth, buttery creation that melts on the tongue. Served with toasted brioche and perhaps a sweet onion confiture.