Pâté en Croûte / BallotineAuberge de l'Ill·Marc HaeberlinIllhaeusernTender game/poultry rolled elegantly with cabbage and a rich core of foie...1 save|
Foie Gras, Duck Terrine and Duck Rillette with housemade BriocheHUSO NYC·Buddha LoManhattanA combination of Foie Gras, Duck Terrine, and Duck Rillette served with...|
Venison TerrineApricity Restaurant·Chantelle NicholsonLondonA starter featuring venison, often served as part of a tasting menu.|
Pork TerrineAt The Table Deli·Chef Anne-Sophie PicBrightonA savory French-style loaf made from coarse ground pork, often served cold...|
Foie Gras TerrineLe B NYC·Angie MarManhattanA rich and delicate terrine made from the liver of a duck or goose, a...|
Boar TerrineLe Gavroche·Chris GalvinParisA rustic French pâté or meatloaf made from wild boar meat, often served cold...|
Foie TerrineAll Well·Noah SandovalChicagoExcellent and demonstrated just how creative the kitchen is with its...|
Foie gras terrine with cherriesPerseid (Houston, TX)·Aaron BludornHoustonFoie gras terrine served with cherries.|
Roasted Beetroot and Goat Cheese TerrineLa Mercerie·harry cumminsMarseilleA savory terrine featuring layers of roasted beetroot and creamy goat cheese.|
Foie Gras Terrine with Red Fruit ReductionLa Mercerie·harry cumminsMarseilleA rich, savory terrine made from foie gras, often served with a sweet and...|
Foie gras with jellyL’escargot·Jeff GalvinLondonPan-seared or terrine of duck or goose liver, often paired with a sweet...|
Chicken Liver PâtéBicyclette Cookshop·Kayla PfeifferMetropolitan City of NaplesA smooth, rich spread made from finely processed chicken livers, often...|
Appetizer PlatterTrompette·Jon AtashrooMatsueA large and varied appetizer platter served at Trompette, featuring local...|
Chicken Liver PâtéBouchon Racine·Henry HarrisLondonA smooth, spreadable preparation made from finely ground cooked chicken...|
Pâté en CroûteBaba Yaga·Maria PisnatzTel Aviv-YafoAn incredible pâté en croûte, described as a spectacle starter by Chef Angie...|
Chicken liver pateBicyclette Cookshop·Kayla PfeifferMetropolitan City of NaplesA rich spread made from finely processed chicken livers, often seasoned with...|
head cheeseCochon Butcher·Donald LinkHead cheese is a cold cut terrine or meat confection made by cooking,...1 save|
Pâté served with breadBouchon Racine·Henry HarrisLondonA spreadable paste, typically made from ground meat, liver, or vegetables,...|
BaeckeoffeMuensterstuewelStrasbourgA traditional Alsatian casserole dish made with sliced potatoes, onions,...|