Recipe Vegan Terrine gluten-free - Master'Classes Le Parfait

Terrine Vegan sans gluten - Master'Classes Le Parfait
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  • 300g plain or smoked tofu
  • 300g green lentils
  • 300g button mushrooms
  • 10cl olive oil
  • 15cl almond milk
  • 150g shallots
  • 2 cloves garlic
  • 10cl Calvados
  • 300g walnut kernels
  • 25g cornflour
  • 16g salt
  • 4g ground pepper

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Today we meet in a Le Parfait Master'Classe in collaboration with the Lycée Hôtelier Jeanne et Paul Augier to discover a tasty, seasonal recipe and gluten-free! 🧡

You can also find the second recipe in the video, Carrots with Orange, right here:

Get cooking! 🍴

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Filming: JPdP films

Production manager: Joëlle Valla

Student: Orla Watson

Director: Remy Lesage

Special thanks to the entire teaching team at Lycée Hôtelier Jeanne et Paul Augier

Translated with (free version)

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