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
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. Traditionally, paté was baked in pastry, aka paté en croute.
How should pâté be eaten? ›
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.
What delicacy is pâté? ›
The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words pâte (pastry) and pâté are both derived from the Latin ...
What are the basics of pâté? ›
Pâté is a mixture of seasoned ground meat with seasoning, herbs and vegetables that is baked into a terrine and served at room temperature (for most of them). Some pâté are baked inside a pastry dough which is known as pâté en croûte.
What is pâté called in America? ›
Pâtés, Mousses, and Terrines: What's the difference? These words are typically used casually but they are all used interchangeably to refer to a baked ground mixture of meat, poultry or game ingredients (and sometimes vegetable and seafood as well), that have been combined with spices and a liquor.
What is the best way to eat liver pate? ›
• French bread spread
For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.
Do you eat pâté cold or warm? ›
A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.
Can you eat pâté raw? ›
Can you eat pâté raw? No, pâté is NOT a raw dish. The base ingredients that go into it - whether liver, meat, poultry, fish, or vegetables - are pre-cooked before they're ground or sieved with the fat to form the paste.
Can I eat pâté every day? ›
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.
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. Birds spend their lives in semi-darkness.
A coarser, country-style pate can often be served with some cornichons (small gherkins) or small pickled onions (such as co*cktail onions). A smoother, parfait-style pate can be served with something sweeter.
What is the most important meat in pâté? ›
Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté 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.
How to eat pâté correctly? ›
How to Eat Pâté Pâté can be enjoyed in countless ways, including charcuterie boards, sliced and used as sandwich meat, and even spread on a bagel. "I think it could be the new cream cheese," asserts Dionne. "You can also make any salad instantly French by adding a little pâté as a protein."
Does pâté need to be refrigerated? ›
Once can has been opened, it's recommended to store unused portion in the refrigerator. Unopened cans can be stored in a cool, dry place.
What is a fun fact about pâté? ›
The word "pâté" is related to the word "pasta." This isn't just a fun fact of linguistics. Pâté was indeed related to dough. A few centuries ago, pâté was prepared the same way it is today — minced meat was chopped, carrots, onions and spices were added.
Is liverwurst the same as pâté? ›
While liver sausages are generally filled into casings, liver pâté is primarily filled into some sort of mould. As the name indicates, liver is commonly incorporated into these products while other types of pâté consist of meat and fat material only.
What is the jelly layer on pâté? ›
Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.
What is the most common type of pâté? ›
Though common meats used in Pates include beef, pork, liver, ham, salmon, chicken and wild game, Pâté de Foie Gras is considered the king of Pates.
How often should you eat pâté? ›
This means: not eating liver or liver products, such as pate, more than once a week - or having smaller portions of these.
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.
Mustard, pickled vegetables, chutneys, fruit spreads, dried fruits, and nuts are all good options to add texture and round out your pairing. Although pâté will always be welcome at a party, my hope is that people will learn to embrace it as an everyday food.
Does pâté go bad? ›
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. Pate can also be frozen.
What consistency should pâté be? ›
Everyone but Delia and Saveur recommends pushing the mixture through a sieve before chilling, which I can't endorse heartily enough: there are always little bits left after pureeing, and pâtés should either be coarse or smooth, not gritty.
How do you serve pâté on a platter? ›
Choose Your Accompaniments
You'll also want a sweet component to balance many of the salty and prominent flavors on the board. Seasonal fruits, such as figs, pears and apples are a classic way to add balance, and a drizzle of honey enhances the savory flavors of pâtés and cheeses.
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!
