Terrine de Langue de Bœuf à la Gribiche (Sans Pain)
Beef Tongue Terrine with Gribiche Sauce (No Bread)
Yes, with a tweak: served without any bread, crackers, or other starchy accompaniments. About 5g net carbs per serving, lower than 6 in 10 French dishes.
What it is
A classic cold charcuterie terrine made from slow-cooked, tender beef tongue, carefully pressed and set in a savory gelatinous stock with herbs. It is served with a vibrant and tangy Gribiche sauce, a mayonnaise-based condiment enriched with capers, cornichons, hard-boiled eggs, and fresh herbs.
Key ingredients
Beef tongue, beef broth, gelatin, onion, bay leaf, thyme, parsley. For Gribiche sauce: mayonnaise, hard-boiled eggs, capers, cornichons, Dijon mustard, fresh tarragon, chervil, chives, salt, pepper.
How to make it keto
Served without any bread, crackers, or other starchy accompaniments.
Watch out for
Potential sugar in commercial mayonnaise, cornichons, or mustard; small amounts from herbs and vegetables.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the French menuAll 1,053 French dishes ›
