The pâté has been practiced since Antiquity
If the pâté has been made since Antiquity, the crust only made its appearance in the Middle Ages. Initially intended to improve the cooking and preservation of meat, the crust is gradually conquering every region of France.
Derived from the word “dough”, pâté designates in the 12th century a “pastry that contains meat and fish” served hot as a starter. In the 13th century, cold pâtés were found in the streets of Paris as well as on aristocratic buffets.
The modern version as we know it today was born in Ain in the 17th century thanks to Brillat-Savarin's mother. Its heyday came in the 19th century under the pen of Victor Hugo, Alexandre Dumas or Anatole France before becoming "outdated" in the 20th.
Half pie of guinea fowl and morels ±2.3kg
Price
€127.87
Half pâté superior Label Rouge ±2kg
Price
€109.03
Richelieu "Le Bistronome" mini pie with duck - 450g
Price
€12.57
Half bressan pâté ±2.2kg
Price
€68.42
