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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This semi-cooked duck foie gras with Armagnac 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 Switze...
Events&Saveurs – Terrine Sud 
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