Pâté en Croûte by CiÇou

TAST­ING NOTES FROM THE CURATOR

A pâté is a savory mix­ture of ground meats, usu­al­ly sup­ple­ment­ed by nuts, veg­eta­bles, eggs, spices, fruits, herbs, alco­hol, etc. A Pâté En Croûte is a pas­try char­cu­terie, com­prised of a pâté baked in a pas­try, or a pie crust, which is cooked in a terrine.

This one by Chef Cyrille Soe­nen of CiҪou á la Mai­son is filled with duck liv­er, duck breast, chick­en, pork loin, pork bel­ly, and pis­ta­chio nuts. It’s encased in a beau­ti­ful pis­ta­chio dough.

It’s a very unique and rich dish, meaty and savory, and com­plete­ly scrumptious.

You may choose from two variants:

• Pâté en Croûte por­tion — which is equiv­a­lent to 1 slice in a vac­u­um sealed pack. 
• Pâté en Croûte whole — Avail­able for pre-order. A whole Pâté en Croûte is equiv­a­lent to approx­i­mate­ly 12 por­tions once sliced. Will be cling-wrapped as a whole. 

PREPA­RA­TION AND PAIRINGS

Pâté En Croûte can be eat­en cold, and paired with pick­les and mus­tard as an appe­tiz­er. But it’s usu­al­ly served as an entrée. Have it warm and as the star of your plate, part­nered with a good salad.

For drinks, pair with a light, fruity wine, or a dry sherry.

BAKED IN A PIE

Back in the Mid­dle Ages, and espe­cial­ly in cas­tle cui­sine, meat dish­es were usu­al­ly baked in pies and ter­rines. These were both com­mon meth­ods of keep­ing meat longer.

The crust, though, used to be com­plete­ly ined­i­ble. Because it wasn’t sup­posed to be eat­en. Ini­tial­ly made with the spe­cif­ic pur­pose of preser­va­tion, it was very, very hard. Of course, pie crust has now evolved, and are very much edible.

Storage Instructions

It is imper­a­tive that your Pâté en Croûte be stored in fridge. Once opened, pâté will keep three to four days in the refrig­er­a­tor. We rec­om­mend you con­sume it as soon as pos­si­ble to enjoy in its best quality.