Our recipes Pâté and terrine

French Pâtés and terrines are a staple in French cuisine, often served as a starter before the main course. These delicious dishes are made from a mixture of meats, vegetables, and spices, and are typically served cold.

Pâtés and terrines are similar in that they are both made from a mixture of meats and other ingredients, but there is a subtle difference between the two. Pâtés are typically made from a combination of ground meats, such as pork, chicken, or liver, and are often served in a pastry crust. Terrines, on the other hand, are made from a mixture of meats and vegetables, and are typically served in a terrine dish, which is a rectangular shaped dish.

One of the most popular Pâtés in France is Pâté de Foie Gras, which is made from the liver of ducks or geese that have been fattened up specifically for this purpose. This rich and decadent Pâté is often served with a side of bread or crackers and is a staple at many French restaurants. Another popular Pâté is Pâté de Campagne, which is made from a mixture of pork, chicken, and liver, and is typically served with a side of pickles or cornichons.

Terrines, on the other hand, are typically made from a combination of meats and vegetables, such as pork and mushrooms, or rabbit and leeks. One of the most popular terrines in France is Terrine de Lapin, which is made from rabbit meat and is often served with a side of bread or crackers. Another popular terrine is Terrine de Poulet, which is made from chicken and is typically served with a side of pickles or cornichons.

Pâtés and terrines are perfect starters as they are savory and filling. They also pair well with a variety of different wines, making them a great option for a dinner party or special occasion. Whether you prefer a rich and decadent Pâté or a hearty and flavorful terrine, there is a French Pâté or terrine for everyone to enjoy.