Pâtés & terrines

Pâté and terrine are a mix of finely chopped pieces of meat (like duck, porc, wild boar, chicken…), vegetables, herbs, spices and sometimes alcohols (such as Armagnac or Cognac).

This product is a famous French entrée, which can be found in both daily family meals of all French and in the most exclusive restaurants’ plates.

The first pâté dates back to the Romans (Nero was very fond of it) but the recipe has evolved over the centuries. During the Middle Ages, the French chefs have made the pâté a true masterpiece, beautifully decorated for the ceremonial feasts. It was part of all meals and trips, and recipes were many: pork, carp, cod, venison… Over the years, each region developed its own pâté’s recipe, and some pâté were even named after major characters of French history who loved a special recipe (Mazarine’s pâté, the cardinal, the queen…).

In the early nineteenth century, Napoleon was looking for a mean to preserve the food for his armies. He launched a competition, and Nicolas Appert (1749-1841) presented his invention: a process involving heat treatment and moisture-proof wrapping. By sterilizing food to heat, this system, called canning, allows long-term storage at room temperature and is still used today. In the field of conservation, other packaging followed like transparent glass jars.

With new packaging and new flavors, the pâté has evolved over the years, but its story is not yet finished.

Did you know? France is the first European manufacturer of pâté, 25% of French people eat pâté one to several times a week and 68% of French people consume pâté at least once a month.

  Poultry liver pâté with Armagnac 180g        Duck terrine with cranberries 180g       Wildboar terrine with redcurrants 180g

These products are preservative free.