Pâté is kind of like caviar. You always hear about rich people eating it, but it sounds gross and you’re not sure what it actually tastes like or even if it’s any good. Growing up, pâté would often be a special occasion appetizer, laid out with a variety of crudités and accompanied by a kir or rum punch. As a child I would turn my nose up and say, “It’s made out of what? Liver? No thanks.” I was stupid. I didn’t know I was missing out on a truly delicious treat.
There are many varieties of pâté in France. They are usually made from different minced meats (liver is often an ingredient) spices, vegetables and wine and cooked either en croute (in a bread crust), or in a terracotta mold (en terrine) or surrounded by a layer of fat. It usually has a spreadable consistency, though is sometimes more coarse, and is eaten on toasts. You’ll often see it garnished with fruit and/or little cornishons (pickles). When made well, pâté has a rich flavor profile, is perfectly spiced and while it won’t unclog those arteries, it tastes delicious. The French love pâté—so much so you’ll even find pate sandwiches on menus and it will often be served as an appetizer in homes in France. You can also find homemade pâté (my favorite) at local chacutries (specialty meat shops) that are always unique and oh so good.
Some of my favorite French pâtés:
Foie Gras- The superstar of pâtés, this pâté is a specialty of southwestern France and is made from fattened goose livers. It is a French delicacy and can be served in various forms, but always has a rich, buttery and delicate flavor. It may sound unappetizing, but trust me, this stuff is real good. Pair it with champagne or a sweet white wine and you’ll be in heaven.
Rillettes- Traditionally made with pork (though you’ll find rillettes made with other meats as well), rillettes are prepared by cooking the cubed and salted meat in fat and then forming into a paste as it cools. The final product usually has a rich texture and bronze color with a complex flavor profile. It is usually served cold on toast or bread. A great treat.
Pâté de Campagne- Imagine a meatloaf that is moist, tender, flavorful, melts in your mouth and tastes 100% better than your grandma’s and you’ve got pâté de campagne. This pâté translates literally as “country” pate and every chacutrie will have its own recipe for this lovely meat dish. This rustic pâté is usually made with a combination of pork shoulder and chicken liver and is slowly cooked with wine and wide variety of spices including salt, pepper, cinnamon, coriander, ginger, onions and whatever else the chef wants to toss in there. These pates can range widely from chacutrie to chacutrie, and can be a fun dish to sample as your travel across France.
Pâté en Croûte: This can be pretty much any type of pate cooked into a delicious crust. It is served both hot and cold. Delicious pate and flaky bread all rolled into one? Jackpot.
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