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Pâtés, Mousses & Foie Gras
We <3 liver. Whether coarsely chopped or emulsified into a spreadable paste, pâtés are the real soul of French charcuterie and what won us acclaim back in 1975. To make our pâté, a mixture of liver and meat is mixed with a glug of fine French spirits or wine, aromatic spices, and cooked in a mold on low heat before being sealed up in convenient 8oz or 5oz packages.
The next time you’re looking for a rich and flavorful protein that’s nutrient-dense and high in iron and minerals, why not make it a little luxe?
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