The terrine, generous in meat, fish or any vegetable is served as is in its terrine accompanied by pickles and a good slice of bread.
We cook the terrines this Thursday with Julien Hoffbeck from the butcher Delicatessen Caterer “art and pork” in Ottott on France Bleu Alsace.
Like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15.
And try your luck at the Fridge Challenge! Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week
– a box of 3 Japanese knives from the Sabatier brand Offered by the CHR Alsace, cafes, hotels, restaurants, a major player with professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen or pastry utensils, the teams in Souffelweyersheim and Colmar are there to advise you and support you in your choices.
BLUE CIRCUIT INSTANT KITCHEN
The new issue of the gastronomic magazine Good’Alsace has just been released. Still and always beautiful addresses to discover, portraits of Alsatian chefs and gourmet events in the region not to be missed. Sandrine Kauffer, journalist and founder of the web magazine gastronomic news tells us more at 10.30 a.m.