Pate just like Caviar, is a dish associated with luxury but some people don’t even know what it is. If you mention pate to someone in the know and what comes to their mind first will either be expensive gourmet duck liver or chopped liver. Both are correct, of course, but there’s much more to know about Pate. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive appetizer at a dinner party.
Pate (pronounced pah-TAY) is French for “paste.” It is traditionally served baked in a crust or molded as a terrine. The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. The original purpose of the crust was actually to hold the Pate together. Although Pate is most associated with French cuisine, variations on this dish can be found all over the world. Most Pates are much simpler to prepare than you might expect so no worries! It can be served hot or cold and also, a pro tip: chillin it for a few days will enrich its flavor.
So far we know Pate is a luxurious dish that comes from French cuisine. But what is exactly Pate? How is it made? Pate is traditionally made with liver, and mixed with wine and spices until it’s cooked down into a spreadable texture. It can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion. Some Pates are coarse and rustic, whereas others are fine and smooth. However, one thing that all types of pate will have in common is that they are delicious!
At this point you may be wondering how to eat Pate and how to serve it. Pate can be eaten as a lunch dish, an evening starter or, possibly, a main component in “Tea party”. Accompaniments for meat Pates and fish Pates require little more than toast and a few refreshing celery sticks or radish slices. Toasts are also a great partner with Pate. A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. But also any type of fresh baguette, sliced toasted baguette, or crackers works very well. Let your guests serve themselves, or spread the Pate on the bread or toast in advance and arrange them on a platter. A second great accompaniment is Cornichons (French for “gherkin”) are the perfect accompaniment to any type of Pate. These brined little pickles made from tiny gherkin cucumbers have the perfect combination of crunchiness and tartness, which pairs very nicely with rich meaty Pates.
For a nice dinner display an elegant way to serve Pate as an appetizer is to fill a tiny choux pastry or gougere with a cube of Pate and arrange on a platter. For a larger party, this is a great way to serve pate if you wish to pass it on a tray. Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.
Same as it happens with Caviar, there are many types of Pate. If you’re just finding this out, House of Caviar is going to show you! But there’s more, all of these products are available in our online store. Visit the section and choose your favorite. Now we’re ready to introduce you to the types of Pate, make sure to read all the descriptions and make your pick.
DUCK RILLETTE 100% DUCK MEAT ROUGIE
This product is the perfect appetizer for any dinner and also fits well on a tray display for larger parties. It tastes great on toasted baguette bread or water crackers, and pickles. This product is a French invention, so you’d love to pair it with Pinot Noir which has enough acid to cut through the duck fat.
DUCK PATE COGNAC (DUCK AND FRENCH BRANDY)
This is a Pate made with 100 % duck meat, spices, and French brandy. Sounds great to you? Serve it with a salty cracker and there you have a great appetizer.
DUCK AND PORK PATE WITH ORANGE
This Pate has a beautiful combination of earthy duck meat and creamy duck livers blended with musky pork meat, whipped with oranges and orange liqueur, and spices. This Pate is perfect to spread over a baguette or brioche bread for an appetizer or canapé.
PATE DE CAMPAGNE ( COUNTRY STYLE COARSE PATE)
This “Pate de Campagne” is a French classic and is made with coarse pork and black Peppercorns. We recommend you to serve it at room temperature with a sprinkling of salt, cornichons, dijon Mustard, and a fresh baguette. Your guest will love this!
You’ve completed your introduction into Pate. Which one caught your attention? Get ready to try a whole new universe of flavors and textures. Visit House of Caviar and choose the Pate you want to try first. You’re just one click away from all the fine food products you want. Come visit us and enjoy!
FAQs
Pâté is a rich, savory spread typically made from ground meat or fish, mixed with mainly pork fat, fresh herbs, spices, and occasionally other ingredients like fruits, nuts, or vegetables. Pâté is often served as an appetizer or snack or spread on a fresh baguette, crackers, or toasted bread.
How do you eat pâté? ›
Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.
What is a pâté in food? ›
What Is Paté? Paté (pronounced pah-tay) is a French term that loosely translates to paste. Paté is a savory filling of meat and fat that is baked in a terrine (an earthenware vessel) and served hot or cold.
Why do people eat pâté? ›
That said, if it's part of a multi-course meal, pâté is usually served as an appetizer, together with bread or crackers. I suppose people eat pâté for various reasons, simply from wanting to try something new, to liking its creamy texture, to enjoying its flavor. Or maybe all three together.
How quickly should you eat pâté? ›
Once opened eat within 7 days. The rillettes are preserved in fat and can last much longer, use your judgement. Unopened the pate can be stored for about 2 weeks.
Is it good to eat pâté? ›
Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source of vitamin A. You should be able to get all the vitamin A you need from your daily diet.
Why is pâté so expensive? ›
Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage.
What is pâté called in America? ›
According to Larousse Gastronomique, when there is a pastry case the dish is pâté en croute and when there is not, and the mixture is cooked in a dish (called a terrine), it is pâté en terrine, often abbreviated to terrine or pâté, terms used interchangeably in both French and English usage.
What is real pâté made of? ›
Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.
Why is liver pate so expensive? ›
It's that labor cost—coupled with a limited supply of fatty livers for the market—that makes foie gras so pricey.
Liver is a very rich source of vitamin A. Do not eat liver or liver products, such as pâté, more than once a week. You should also be aware of how much vitamin A there is in any supplements you take.
Does pâté go bad? ›
Once it's opened, it should be refrigerated and consume within 3-5 days. If frozen, it can be stored up to 1-2 months without significant flavor and texture changes. Homemade Pate usually lasts up to 5-7 days in the fridge and 3 months in the freezer.
Who can't eat pâté? ›
Because of the high vitamin A content, pregnant women are advised not to eat liver or products containing liver (sausage, pâté and haggis). Pâté has an added danger of listeria.
What cheese goes with pâté? ›
As the name suggests, hard cheese is firm and goes perfectly well with our creamy and decadent mousse pâtés. Often savory, hard cheese can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). We suggest pairing the former with Black Peppercorn, and the latter with Chicken Liver.
Is pâté pork or beef? ›
Pâté is mainly made from poultry and pork meat, with variations including wild game like partridge, venison, or wild boar, duck, rabbit, or pheasant, and to that is added a mix of spices, herbs, vegetables, foie gras, black truffle or even alcohol.
Do you put pâté on bread or toast? ›
Yes. Toast and unless your paté is a “potted” version sealed under butter, that toast must be buttered. There is nothing that cannot be improved by the addition of butter. A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do.
How is pâté served in France? ›
Serving and Eating Pâté
Sometimes the loaf is cooked with bacon wrapped around it or caul fat. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de campagne would be perfect in a banh mi sandwich.
Why is pâté so good for you? ›
Rich source of vitamin A
Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.
Do you eat pâté with cheese? ›
Overall, we recommend pairing boldly flavored pâtés— such as Pheasant Rosemary or Duck Liver Mousse with Cognac — with milder cheeses. And when it comes to softer-flavored pâtés, like Chicken Liver or our Vegetable varieties, we suggest opting for a strong flavored cheese of your choosing. Here's to happy snacking!
