Wild boar and walnut terrine
Oxtail terrine
Beef and orange terrine
Pheasant and dried apricot terrine
Lamb and mint terrine, rose wine
Scallop terrine
Trout and spinach terrine
Grilled vegetable terrine
Wheat glutan and vegetable terrine
Eggplant and cream cheese terrine
Robuchon's fresh herring and vegetable terrine
Fish and lime terrine, poached salmon with herbs
Rabbit,lentil and prune terrine
Fish terrine
walnut and pheasant terrine
Vegetable Bohemienne with anchovy sauce
Rabbit and hazelnut terrine
Pork and dried fruit terrine
Rabbit and hazelnut terrine sealed with pastry
Potted trout terrine
Breaking the pastry seal before turning out the terrine
Traditional wild boar pate
Crab and herb terrine and guacamole
Skate,grilled pepper and caper terrine
Pigeon terrine
Wild boar Civet with blueberries
Three meat terrine
Crab and cucumber terrine
Venison and pistachio terrine
Lamb chops with vegetable terrine
Braised wild boar
Chicken breast coated with crushed hazelnuts
Pike-perch and oyster terrine
Winter buffet in a restaurant
Munster cache
Pheasant pate
Wild boar terrine
Removing the terrine from the tin
Veal and orange terrine
Duck and hazelnut salad
Octopus and vegetable sandwich with Begonia french dressing
Farci Poitevin
Fresh goat's cheese and walnut terrine
Dark hazelnut chocolate and sponge layered cake
Rabbit terrine
Fish and tapenade terrine
Wild boar sausage with apples
Sliced burbot liver terrine
Foie gras terrine
Rabbit and pistachio terrine
Chicken liver terrine
Poultry liver terrine
Duck and orange terrine
Rabbit terrine with aspic
Pork and herb terrine
Fish,red pepper and green olive terrine
Lentil and raw ham terrine
Pork and dried herb terrine
Foie gras and beef terrine
Chicken and dried apricot terrine
Milk terrine with pine nuts
Covering the terrine with the broth
China terrine dish
Meat and foie gras terrine on sliced bread
Chicken and beetroot terrine on a piece of bread
Arranging layers of meat and vegetables in the terrine
Wild boar and hazelnut terrine
Terrine of pate
Rich game stew
China terrine
chocolate terrine
Seaweed terrine
Cherry terrine
Apple terrine
Vegetable terrine
vegetable terrine
Herb terrine
Monkfish terrine
Mushroom terrine
Carrot terrine
Partridge terrine with pistachio and litchi crust
Pork filet mignon in pastry crust and pheasant pie
Pigeon pie
Citrus fruit terrine
Skate and tomato terrine
Vegetable and herb terrine
Cucumber and avocado terrine
Smoked salmon terrine
Duck foie gras terrine
chilled tomato terrine
Snow White strawberry terrine
Salmon and leek terrine
Spiny lobster terrine
Avocado and shrimp terrine
Feta and vegetable terrine
Skate and vegetable terrine
Greengage plum and gingerbread terrine
Mackerel and brown shrimp terrine
Chicken liver terrine on bread
Vegetable terrine with tomato puree
Meat terrine,Fougasse and cheese
Scallop and green pepper terrine
Sardine and fromage blanc terrine
Fish and spiny lobster terrine
Fish terrine and shrimp brochettes
Fish and surimi crab terrine
Artichoke terrine with smoked salmon
Skate and egg mimosa terrine
Pigeon Pastilla
Rich tea biscuit and chocolate terrine
Chocolate-raspberry terrine and raspberry macaroons
Green vegetable terrine with herb sauce
Almond cream and strawberry ice cream terrine
Foie gras terrine,truffles and wine
Foie gras and jerusalem artichoke terrine
Chicken and duck foie gras terrine
Almond-flavored ice cream terrine with Florentins
sardine terrine with fromage frais and harissa
Fish terrine and green vegetable salad
Banana terrine with summer fruit coulis
Brown bread and blue cheese terrine
Red mullet and Dublin Bay prawn terrine
salmon,fromage frais and green asparagus terrine
Preparing the Bain-Marie
Ras el hanout and chocolate ice cream terrine
Preparing a Bain-marie to cook the terrine
Spinach and walnut mousse with tomato sauce
Strawberry and blackberry jelly
Sliced rabbit pate
Assorted slices of Foie gras
Poaching fish fillets
Deveining the foie gras
Covering the goose foie gras with the melted grease before putting in the refrigerator
Cooking the beef in broth
Putting aside the vegetables and the broth
Slicing the vegetables
Adding the fresh herbs to the meat and the vegetables
Seasoning the meat,vegetable and herbs
Mixing the meat,the vegetables,and the herbs
Adding the gelatine to the broth
Pork pate with herbs
White china terrines
Artichokes and pate
Country pate
Salmon terrine
Duck breast Carpaccio with walnut oil
Wild boar terrine with vegetables
Japanese-style sea trout cooked in wax paper
Red mullet with sliced button mushrooms cooked in wax paper
baby rabbit stuffed a la toscane
Pate Breton
Pigeon with figs and pears, soya and honey sauce
Venison with chinese artichokes
Roast pheasant leg with cabbage and diced bacon
Stag with poppy seeds
Partridge with lentils
Young goat with spring vegetables
Leg of venison with a glass of red wine
Leg of venison with chanterelles
Pigeon with sugar pea puree
Pigeon a la ficelle with foie gras
Roast pheasant with pureed peas
Pheasant cooked with Riesling,rice,bacon and mushrooms
Venison chop with chestnuts and Brussels sprouts
Young partridge with grapes
Doe fillet and pear and red wine mini charlotte
Pigeon with Dublin Bay prawns and salsifies
Venison chops with quince
Hare a la royale
Parpadelles with hare sauce
Partridge with chocolate sauce
Roast pork stuffed with apricots and hazelnuts
Buffet : crust pates and pies
Beef and carrot stew
Mussel and bacon brochettes
Sheets of gelatine
Asparagus loaf
Robert Linke's chocolate Delice
Pressed potatoes with thyme from the island of Re
Fruit jelly
Chopping shallots
Chestnut and chocolate delicacy
Tofu, broccolis,leek and button mushroom savoury pudding
Spinach Flan