Main Styles
- ▪Pâté de campagne (country pâté): coarse-textured, pork-based, rustic
- ▪Pâté en croûte: pâté baked inside a pastry crust, sliced cold
- ▪Pâté de foie: smooth liver-based, rich and silky (often duck or chicken liver)
- ▪Foie gras: a category unto itself — fattened duck or goose liver, controversial in some markets
- ▪Rillettes: pulled, slow-cooked meat preserved in fat — closer to a confit spread
How to Serve
Serve pâté at cool room temperature, not cold. Slice thinly. Pair with cornichons, Dijon mustard, sliced baguette, and a glass of crisp white wine or dry rosé. Avoid sweet accompaniments with savory pâté.
Frequently Asked Questions
Is pâté safe to eat?
Yes — properly made commercial pâté is fully cooked and safe. Pregnant individuals are typically advised to avoid pâté due to listeria risk in some preparations.
How long does pâté keep?
Sealed: refer to producer's date. Once opened, consume within 3-5 days. Pâté en croûte and rillettes preserved in fat keep longer (up to 2 weeks for rillettes).