The French Countryside Supper

Tasting notes of the Curator

Maison Dubernet Gourmet Duck Pâté is rich, velvety, and unapologetically savory. The duck delivers depth without overwhelming, its natural fattiness balanced by gentle seasoning that enhances rather than masks. There is a subtle minerality and a smooth finish that lingers with quiet elegance, making it equally suited to crusty bread or refined plating. It feels classic—comforting yet dignified.

Rustichella d’Abruzzo Paccheri are bold, wide tubes with a satisfying chew. Made in Italy using traditional bronze dies, they hold sauce with remarkable generosity. Their thick walls allow them to remain al dente at the core, offering structure and bite. Each piece feels substantial, designed for hearty, expressive sauces rather than delicate coatings.

Maison Brémond Sun-Dried Tomato & Herbes de Provence Délice Sauce is fragrant and sun-warmed in character. The tomatoes bring concentrated sweetness and tang, while Herbes de Provence introduces floral thyme, rosemary, and subtle savory notes. The result is layered and aromatic, evoking slow-simmered countryside cooking without heaviness.

La Ferme du Mont Première Côtes du Rhône ties everything together. Expect dark red fruits—black cherry and plum—woven with hints of spice and garrigue. Its supple tannins and balanced acidity make it generous on the palate, with enough structure to complement both the duck pâté and the robust tomato sauce. It is expressive, warm, and unmistakably Rhône.

What’s in this bundle

Maison Dubernet Gourmet Duck Pâté

Rustichella D’Abruzzo Paccheri

Maison Brémond Sun-Dried Tomato & Herbes de Provence Délice Sauce

La Ferme du Mont Première Côtes du Rhône

Pairings and Suggestions

This bundle effortlessly transforms into a complete dinner.

Paccheri Provençale

Cook the paccheri in well-salted water until just al dente.

Warm the Sun-Dried Tomato & Herbes de Provence Délice Sauce gently in a saucepan.

Toss the drained pasta with the sauce, allowing it to coat and settle into the ridges and curves.

Finish with freshly cracked pepper and, if available, shaved Parmigiano Reggiano.

Serve the Maison Dubernet Duck Pâté as a starter with toasted baguette slices or rustic sourdough. Add cornichons or a small side salad dressed lightly in vinaigrette to cut through the richness.

Pour the La Ferme du Mont Première Côtes du Rhône slightly below room temperature. Its fruit and spice profile enhances the savory depth of both the pâté and the tomato-herb pasta, creating a cohesive, bistro-style experience at home.

Where Provence Meets the Rhône

There is a quiet poetry in pairing duck pâté with Rhône wine. Both belong to a culinary landscape shaped by countryside traditions, communal tables, and an appreciation for layered, honest flavor. Herbes de Provence—thyme, rosemary, savory—capture the scent of sunlit hills, while Rhône wines echo the same terrain in liquid form.

Paccheri, though Italian in origin, share this rustic spirit. They are pasta made for generosity—for sauces that cling, for second helpings, for evenings that stretch long into conversation. Together, these elements form more than a meal. They create a small escape to the French countryside, where simplicity and depth walk hand in hand, and where good food is meant to be savored, not rushed.

Storage Instructions

Store the paccheri in a cool, dry place away from moisture. Keep the duck pâté refrigerated and consume within the recommended period after opening. Refrigerate the sauce once opened and use promptly. Store the wine horizontally in a cool, dark place, ideally between 12–18°C, away from direct sunlight.