Terrine, Pâté & Fine Food
by Cedricgo
– Ingrédients: foie de canard, viande de canard, graisse de canard (pièces nobles) et viande de porc, épices, farine, amandes, sel et poivre
– Recette française originale du chef français
– Cuisiné avec amour dans notre petite ferme de Chiang Mai, directement dans votre assiette, des ingrédients locaux
– Sans conservateur, additif, colorant, nitrate, nitrite – Sans gluten
– Envoye dans une boîte en polystyrene avec un pack refrigerant – 160 grammes
At Francette, we only use carefully selected, top quality products, some from our farm, others from our local suppliers. To make our terrine or rillette, we use noble parts (such as duck legs) and never use scraped or discarded meat. As for the other ingredients, we use almond flour (gluten free), Himalayan salt, quality pepper and many others…
Born in Pyrenees mountain in the South West region of France, I have been raised with fat duck (duck confit) and local soup made from vegetables and duck and pork meat, we call “garbure”.
My mission is to perpetuate the original taste from my mountains, my terroir and my roots.
All the food I cook respect original recipes and taste. I’m totally passionate about it.
Little to little, cooking in slow food mode, I add new recipes.
We cook because we love what we eat and we love to share this happiness. Enjoy our food!
