It is because the Roger Vidal company is aware of consumers' new eating habits that it wanted to diversify its range of terrines. Naturalness being unique, Roger Vidal has chosen to share it with you through his new recipes cooked and simmered in accordance with tradition. From the most traditional ones like the Terrine au Roquefort or the Terrine du Causse with sheep's tomme and thyme, which exude the Aveyron region, discover the chef's terrine with smoked lardons and onions or the one with chorizo and grilled onions. A whole palette of flavors is available in this range. Composition: Very close to the Mediterranean, Roger Vidal invites southern influences to his cuisine and presents his duck terrine with green pepper.