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From the Garden, Vegetables
Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.
Vegan Terrine is made of carrots, spinach, and green beans combined with black olives, peas, and red peppers in two beautiful layers. Made with Tofu and Soy milk. No meat, no eggs, no honey, no dairy!
Vegetarian Appetizer for Gourmets
By E. J.
from Strongsville, OH on 5/11/2008
from Strongsville, OH on 5/11/2008
Pros:
Flavorful, Healthy, Unique, Vegetarian
Cons:
Perishable
Best Uses:
Appetizer, Spread
Describe Yourself:
Cosmopolitan palate, World Traveler
Bottom Line:
Yes, I would recommend this to a friend
Comments about Vegan Terrine:
Finally-a pate for vegans! This is my favorite product from igourmet; I can't find it anywhere else. It has an attractive appearance when displayed, great flavors, and a delicious texture. However, it should be consumed well before the expiration date, as sometimes it doesn't last and can get moldy.