A terrine is a traditional French dish, usually served as an entree. Made with chicken, pork, or vegetables, terrines are easy to make and can be versatile too. In this lesson, Christian Segui shows you how to make a terrine and how important salt is in this recipe.
Content created by Christian Segui, from Ecole Hôtelière de Lausanne (EHL). Christian joined EHL in 2015 as a Lecturer in the Practical Arts and also Executive sous-chef, and became Executive Chef in 2019. He started his cooking apprenticeship at 14 years old, at the Saint Cyprien Golf Club under the guidance of Michel Guillaumou. He then trained in various restaurants and hotels and specialized in the preparation of cooked meats. Over the next 23 years, he founded a catering and events business. In 2011, he was crowned Meilleur ouvrier de France for cooked meats and catering and in 2017, he coached the Swiss team at the International Catering Cup in Lyon, winning the top prize. In 2018, he co-authored with Arnaud Nicolas and Fabien Pairon “Le grand livre de la charcuterie”, published by Alain Ducasse publications.