Duck terrine with truffles, guinea fowl terrine with ceps, goose terrine with truffle juice…
Woods and forests are bordering the small village of Saint-Jean du Bruel and offer a wide variety of mushrooms that grow in between chestnut and resinous tree. Its guinea fowl terrine with ceps will remind you the scents of autumn.
Truffle is a jewel that you can find among the forests of the Southwest, it complements harmoniously our duck terrine or our goose terrine.
Because some liquor notes exalt the finest preparations, Roger Vidal also invites you to taste its terrine with fin champagne and its duck mousse with port. We still find the flavours of the Southwest through our smoked duck filet pâté or terrine.