Forest terrine

Here’s a nuanced variation on the pâté de campagne theme. With this terrine forestière, Hénaff revisits the ancestral recipe and gives it a finer, more spreadable texture.

Back in autumn. Hénaff combines pork with a cocktail of pork fat, pork liver and chicken to give its terrine forestière an unctuous character. And it adds tasty forest mushrooms and finely sliced black mushrooms with a bewitching aroma. A few spices and a hint of onion complete the picture, bringing autumn into the jar.

Less salt. The recommendations of the French National Nutrition and Health Plan (PNNS) are part of Hénaff’s concerns, which is why we use less salt in our recipes. For example, our terrine forestière contains 30% less salt than the average pâté on the market.