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It is a gelatin-free vegetable terrine made from 11 kinds of vegetables.
It's a bit cumbersome to cook at home and has many cooking processes, but it's also a perfect dish for hospitality because it can be prepared and stored.
It is a standard appetizer in Japanese French cuisine, but in France it is very rare to make terrine with only vegetables, and it is not generally served in restaurants.
While respecting the tradition and technique of French cuisine, it may be a human sala created by the wisdom and delicacy of the Japanese people in order to maximize the charm of vegetables such as color, texture, aroma and seasonality. Hmm.