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This vegetarian French leek terrine is as photogenic as it is delicious.

Michel Roux Jr. is one of Britain’s most celebrated French chefs — he helms renowned London restaurant Le Gavroche and is the author of the new cookbook The French Kitchen. Not for the beginner, yet not so advanced you’d need two Michelin stars (like Roux has) to pull them off, these recipes honor the foundation of classic French cuisine while looking to the future. This fresh, vibrant vegetarian charcuterie is the stuff of food photographers’ dreams. Serve with soft goat cheese for a very memorable first course.

Reprinted with permission from The French Kitchen