Gourmet Frog Leg and Raw Liver Terrine

Esme Gohl

Esme Gohl

· 2 min read
beautifully plated frog leg and raw liver terrine garnished with edible flowers, microgreens, and a drizzle of pomegranate reduction

Today, we dive into the world of terrines, a classic French dish that showcases the perfect marriage of flavors and textures. Our Gourmet Frog Leg and Raw Liver Terrine is an exquisite combination of tender frog legs and succulent raw liver, layered to create a stunning presentation that will leave your guests in awe.

The delicate frog legs are poached in a fragrant court-bouillon, enhancing their natural flavors and creating a tender, juicy texture. The raw liver, a delightful delicacy, is thinly sliced and marinated in a mixture of shallots, garlic, and fresh herbs, allowing it to absorb a symphony of flavors and soften to perfection.

The terrine is assembled with alternating layers of frog legs and raw liver, enveloping the palate with a harmonious blend of tastes and textures. A vibrant pomegranate reduction drizzled over the terrine adds a touch of sweetness and acidity, balancing the richness of the dish.

To serve, simply slice the terrine and plate it with a sprinkle of microgreens and edible flowers, adding a touch of elegance and sophistication to this already magnificent dish. Pair with a crisp white wine for an unforgettable dining experience.


  • 12 frog legs
  • 1 lb fresh liver (preferably veal or chicken)
  • 2 cups court-bouillon
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh herbs (parsley, chives, tarragon)
  • 1 cup pomegranate juice
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • Microgreens and edible flowers, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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