There’s nothing more synonymous with French cuisine than a smooth pate! At Gourmet Food Store we carry a great selection of classic pate de foie gras, chunky rillettes, country-style pate de campagne, and everything in between. Discover the world of French-style pates below!
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About Our Gourmet Pate
While we usually relate pate with duck or goose livers, the truth is pates can be created with pretty much anything – fish, pork, even just vegetables. Our selection of French-style pates include smooth terrines, chunky duck rillettes, and velvety smooth mousses. They’re made with natural, high-quality ingredients, following the traditional techniques of French chefs.
How To Eat Pate
Savor our French-style pates in many different ways! We love them in the simplest of manners, like over a chunky fresh baguette, or perhaps served in fancy, old-school style over toast points. With pate, you usually want to slice instead of spread, so use a warmed knife – this helps you cut into it more easily and more tidily. Add a caper, perhaps a briny cornichon, maybe drizzled with a sweet preserve or fruit jam, a strong mustard from Dijon.
Give Pate de Campagne a try, a country-style pate that’s usually chunkier, with larger pieces. Or discover Rillettes, an intense version of pate, made by cooking the pork slowly, very slowly, with a good amount of spices – perfect to serve over crackers for impromptu entertaining.
If you’re looking for the most luxurious form of pate, a pate de foie gras is exactly what you’re looking for, especially if you pick one of our pates with truffles, studded with pieces of fresh black French truffles – sublime! Whether smooth, velvety, coarse, chunky, mild or intense, at Gourmet Food Store we’ve got a pate that’s perfect for you. They’re ideal for easy, luxurious entertaining, and they make excellent gourmet gifts and additions to a French food gift basket.
French Style Pates Questions And Answers
Q: What is pate?
A: A terrine or pate is made with livers which have been usually ground or whipped, then mixed with duck fat or other ingredients like vegetables, spices, and sometimes Armagnac cognac. There’s also pates in aspic, a type of gelatin that gives the pate its form.