GRANDPA HENRI’S BAKED PORK TERRINE

WITH DUCK LIVER (PÂTÉ EN CROÛTE)

Exquisite Taste - - Singapore -

His el­e­gant plat­ing and his grand­fa­ther’s Parisian in­flu­ence are ev­i­dent through­out the menu. “It’s hearty, gen­er­ous and rus­tic,” he says, and just look­ing at the sub­stan­tial por­tion of Grandpa Henri’s pate en croute et foie gras that’s served up, a won­der­ful cold ap­pe­tizer sadly lost on many French menus, one can­not fail to un­der­stand ex­actly what he means.

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