Presentation
Trained as a chef at the Hôtel de Ville in Fribourg and then at La Pinte des Mossettes in Cerniat, Denis Grossrieder learned how to showcase local ingredients. A true lover of the Fribourg terroir, he sources the vast majority of his ingredients from the region.
Denis Grossrieder chose to specialize in terrines because he loves both the product and the philosophy behind it. Terrines are a method of preserving food that brings added value to lesser cuts of meat by pairing them with seasonal ingredients and a touch of originality.
His terrines are made in the simplest way possible—with local, seasonal ingredients and without any added preservatives, flavor enhancers, or other additives or colorings.
- Terrines & Rillettes
- Vegetable spreads
- Bénichon mustard
- Poire à Botzi
- Onion confit
Impasse Pra Girard 4
1647 Corbières
Denis Grossrieder
