Pâtés and terrines

Liver pâtés, country pâtés, liver mousses or creams, terrines, preserves… The great variety of pâtés and terrines is due to the nature of the raw materials, the meats’ different preparation methods (seasonings, marinades) but also their mincing and cooking.

Depending on the mood and inventiveness of the “chef”, pâtés can be dressed up with truffles or foie gras, with oranges in the case of duck pâté, with seasoning and particularly thyme for rabbit pâté, and with mushrooms and onions for country-style terrines. Herbs, especially parsley but also marjoram and sage, delicately enhance pâtés, whether they be pork or game. Some cooks use Guérande or Noirmoutier salt, peppercorns, berries, spices, or even alcohol (Armagnac, Cognac), a liqueur (juniper, for instance) or wine, contributing a particular flavour to their products. Small wonders that will leave you wanting more.

A FEW RENOWNED pâtés

Breton country-style pâté PGI

SERVING SUGGESTIONS

According to the mood, we like to savour a meaty and flavoursome country-style pâté on a slice of farmhouse bread, or a delicate liver mousse on a fluffy piece of toast.

Pâté en croûte & Cru Beaujolais

Light with supple and silky tannins as well as crunchy red fruit notes, the Cru Beaujolais brings out the pâté en croute’s flavours. The refreshing wine’s bright acidity will whet your appetite and allow you to take many more bites.

Which wines to enjoy with pâtés and terrines?

Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings.

In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings!

Red wines

Oven-roasted terrine à l’ancienne:
Lirac appellation, Rhône Valley, France
Country-style pâté à l’ancienne:
Anjou appellation, Loire, France
Hazelnut and lemon pâté en croûte:
Lirac appellation, Rhône Valley, France

White wines

Pure duck mousse:
Blaye Côtes de Bordeaux appellation, Bordeaux, France

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