Serve a slice of this vegetable terrine, from Chef Stéphane Reynaud’s new book, Terrine, with a hunk of crusty bread and some simple salad greens for an elegant spring brunch or a light lunch. It’s also ideal for an afternoon picnic, with its assortment of vegetables and herbs loaded into a creamy custard.
This recipe was featured as part of our Terrines Made Easy story.
Photo Credit: Charlotte Lascève
Beverage pairing: Domaine Vocoret & Fils Chablis, France. Eggs and cream suggest a white wine of the richer variety, such as Chardonnay. But the fresh spring vegetables with green herbs want a wine that’s a little racier and punchy. The answer is Chablis, Chardonnay grown on pure limestone soils in northern France, a wonderful combiner of rich and racy, stabilized with a mineral core.
Recipe from TERRINE by Stéphane Reynaud (Phaidon, $29.95), www.phaidon.com