{"id":3908,"date":"2023-06-19T10:34:48","date_gmt":"2023-06-19T08:34:48","guid":{"rendered":"https:\/\/lecoq-fils.com\/?p=3908"},"modified":"2023-06-19T10:36:26","modified_gmt":"2023-06-19T08:36:26","slug":"terrine-de-volaille-sauge-chef-antoine-westermann-bocaux-de-chef","status":"publish","type":"post","link":"https:\/\/lecoq-fils.com\/en\/poultry-terrine-sage-chef-antoine-westermann-bocaux-de-chef\/","title":{"rendered":"Poultry terrine with sage: a new taste adventure with Chef Antoine Westermann | Bocaux de Chef"},"content":{"rendered":"
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Always ready for new taste adventures, Chef Antoine Westermann's poultry & sage terrine joins the gourmet collection of Bocaux de Chef. <\/strong><\/p>

It's Antoine Westermann's turn to offer a creation that is sure to delight aperitif lovers thanks to his recipe for poultry terrine with sage<\/strong>.<\/p>

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Since 2021, the Bocaux de Chefs brand has brought together many chefs around common values: authenticity, respect for products and seasons and the use of local products<\/strong>.<\/p>

\"TerrineAlways up for new taste adventures, taking part in aperitifs with friends with his sage terrine always delights Chef Antoine Westermann<\/strong>, himself a sportsman and fond of these aperitifs on his return from his bike rides.<\/p>

Today, this is an original Chef's recipe designed for Bocaux de Chef<\/strong>. We no longer present Antoine Westermann, the chef with a remarkable career, in love product and especially poultry. \n\nAfter obtaining three stars in the Michelin Guide and being recognized as one of the best chefs in France, Antoine Westermann, Volaillologist chef<\/strong> with the restaurant Le Coq et fils<\/strong>, joined the Bocaux de Chef project with one of his favorite dishes for the aperitif: a poultry terrine with Sage seasoned with its famous salt with 12 spices. <\/strong><\/p>

A new appetizing project that is particularly close to the heart of the chef who constantly likes to take on new challenges.<\/p>

\"\"380g of indulgence <\/strong>where the flavors are perfectly preserved thanks to this preservation technique that are the jars, to be enjoyed in good company, and ideally accompanied either by a fruity and mineral white, or a crisp red or even a floral ros\u00e9...<\/strong><\/p>

\u00a0<\/p>

He chose sage here to prolong the length in the mouth.<\/strong><\/p>

The value of sharing runs through the veins of our Chef Antoine Westermann<\/a>, and as soon as an opportunity arises to meet even more amateurs, he likes to seize it.<\/p>

The collaboration with Bocaux de Chef was very exciting for him, it is the challenge of sterilization versus the desire to enhance the flavors of poultry.
He chose sage here to prolong the length in the mouth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Toujours pre\u0302t pour de nouvelles aventures gustatives, la terrine de volaille a\u0300 la sauge du Chef Antoine Westermann rejoint la collection gourmande de Bocaux de Chef. C’est au tour d’Antoine Westermann de proposer une cre\u0301ation qui va, a\u0300 coup su\u0302r, ravir les ape\u0301ros lover’s gra\u0302ce a\u0300 sa recette de terrine de volaille a\u0300 la sauge. […]<\/p>\n","protected":false},"author":6,"featured_media":3884,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t