Terrine de Foie Gras, compote de rhubarbe et sa brioche
DKK 185≈ €24.75
L'Éducation Nationale · Copenhagen
Duck liver terrine served with rhubarb compote and brioche.
Nutrition
≈ 500 kcalper portion of about 150 g
- Protein11%
- Fat74%
- Carbohydrates15%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A smooth pâté made from duck liver, served with a sweet and tart rhubarb compote and toasted brioche.
- Cuisine
- French
Typical ingredients
- duck liver
- rhubarb
- sugar
- brioche
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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