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Pates & Foie Gras

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté.