Maison Dubernet Pheasant, Cranberries & Pistachio Pate

Tasting Notes from the Curator

Across the rolling vineyards and timeless chateaux of Gascony emerges the Maison Dubernet’s Pheasant, Cranberries & Pistachio Pate, a testament to culinary craftsmanship. This gourmet marvel balances the robust gaminess of pheasant with the brightness of cranberries and the subtle elegance of pistachios. Each slice reveals layers of complexity, with the pheasant’s sylvan undertones complemented by a hint of Armagnac’s warmth and Marc de Bourgogne’s velvety caress. Herbs and spices, beholden to Gascon traditions, are finely orchestrated in this pat, weaving an intricate tapestry of flavors quintessential to the region. The texture, an alchemy of creamy finesse and rustic charm, bestows upon the palate an experience that is as refined as it is earthy. This pat is not merely a spread; it is a narrative of region, heritage, and the artisan’s touch - an edible sonnet celebrating the storied gastronomy of Southwestern France.

Pairings & Suggestions

• Enjoy with a lightly toasted baguette or brioche to accentuate its richness
• Complement with a full-bodied red wine, such as a Bordeaux or a Burgundy, to harmonize with the pat’s depth
• Serve alongside cornichons and a dab of mustard for a traditional French charcuterie experience
• Present as a refined appetizer with arugula salad drizzled in a balsamic reduction
• For an elegant dessert pairing, consider a dark chocolate with a high cacao content, which balances the savory pat

  A Feast for Aristocrats

At the heart of Maison Dubernet’s Pheasant, Cranberries & Pistachio Pate lies a tale steeped in the artisanal traditions of Gascony, France. Capturing the pastoral harmony of this lush region, the pat is a tribute to the historical delicacies once savored by French aristocrats during grand feasts. Its recipe, an ode to the bygone era of indulgent gastro-soirees, has endured through time to grace modern tables with its regal flavors.

Storage Instructions

To maintain optimal freshness and quality, store the pate in the refrigerator at 0-4C (32-39.2F) and consume by the ‘use by’ or ‘best before’ date. Once opened, transfer to an airtight container.