11.80 CHF CHF
Turkey thighs, poultry liver and pork liver
This boletus terrine prepared by Ulrich Indermühle will delight your taste buds.
Having trained at the Geneva Hotel School, our chef has worked in many starred establishments, both in the German-speaking part of Switzerland and in Geneva. In 2000, Ulrich Indermühle decided to bring his culinary skills to a broader spectrum, that of event management, with the desire to offer you authentic gastronomic experiences. His pleasure is to work with quality regional products, with precision, from the elaboration to the preparation of the plate.
| Weight | 0.29 kg |
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The durum wheat specific to pasta making, walnuts and squash are all grown in Oulens-sous-Echallens, in Gros de Vaud. And as this pasta is also made in Lausanne, it has been awarded the very official “Produits du terroir vaudois” label.
Situated in the canton of Vaud, at the foot of the Jura, along the river “La Morges”, the Moulin de Sévery is today the last mill in Switzerland to carry on a craft activity all year round. A prestigious blend of spices and white wine for this relatively classic coarse-grained mustard. Basic ingredient for any good vinaigrette. The Moulin de Severy is committed to producing authentic flavours and using them for the benefit of your health at every stage of life: to ensure growth, maintain health and prevent cardiovascular disease. Natural artisanal oils are energy concentrates: light, easily digestible, revitalising and rich in aroma-bearing substances, they are suitable for a wide range of preparations.
Events&Saveurs – Terrine Sud 
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