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Jean Brunet Duck Pâté with Armagnac
Rich, Sinful, Savory
Infused with the burnt smokiness of the classic French Armagnac, this duck pâté from the High Pyrenees region of France evokes images of cool nights curled up by the fire with a selection of delicate fingerfoods and wine. It contains no coloring agents or preservatives to retain its natural flavors.
TASTING NOTES FROM THE CURATOR
Pâtés and terrines are a traditional part of any French picnic. Imagine sitting on a blanket in the Jardin de Luxembourg with wine, cheeses, breads, fruit fresh from the market — and the pièce de résistance sitting in a delicate glass jar. Duck and goose products, less common than their chicken counterparts, possess an overall gamier taste. In adding the faint fruitiness and toffee-like undertones of Armagnac, Jean Brunet brings a headier taste to an already flavorful blend of liver and other choice meat portions.
A little Dijon mustard or spiced chutney complements the rich flavors of the pâté. Spread some over a slice of fresh baguette — we get ours fresh from Shangri-La Makati—layer a spoonful of pâté, and top it all off with a nice cornichon (gherkins) for a lovely acid contrast. A light, juicy red wine makes a fitting way to round off your picnic meal. Choose a Beaujolais, Cabernet Franc, or perhaps our Speri Valpolicella Classico (2018) and you won’t regret it!
A FAMILY COMPANY’S EVOLUTION
The Brunet family took its first steps in the gourmet industry as a charcuterie company in the late 1800s. It was only in the 1960s, when Jean Brunet started experimenting with pâtés and terrines that the company really gained first national and then international attention. Now a hundred years old, the company still stands by its motto: “tradition and innovation”.
Store in a cool dry place. Store in fridge upon opening.