Some detailed Information, History and Background about most of our Pâtés, Charcuterie & Cheeses
- Country Pâté with Cognac / Pâté de Compagne au Cognac
A coarse country pâté made with pork, cognac and herbs & spices.
- Country Pâté with wild mushrooms / Pâté de Compagne ForestierA coarse country pâté made with pork, cognac, wild mushrooms, herbs and spices
- Duck liver pâté with Pineau des Charentes / Pâté de Foie de Canard avec Pineau des CharentesA superb smooth, pâté made from duck livers (the same as those used to make Foie Gras), cognac and Pineau des Charentes, a white wine aperitif.
- Rillettes of Duck: (pron. “ree/yet”) This is a “Potted Duck” delicacy. (It’s the only translation that even came close.) It's sort of the "duck version of pulled pork" but much more refined. Seasoned Duck is slowly cooked and preserved in its own fat. Connoisseurs will appreciate the fine shreds of duck meat mixed with the superior flavour and smooth consistency of the duck fat. Smeared on French bread with a little Dijon and it is heaven.