Gastronomy  Introduction to French Pâté
14/08/201605:35 TV5MONDE
 
 


First of all, the Pâté should be pronounced: [Pah-téh] or [Pah-tay] but certainly not [Pat’] like in the short name for 'Patricia' otherwise the French waiters will never understand your order. Worst than that, they might bring you some pasta (des pâtes), which is pronounced [Pat’]. But they could also bring you a very simple and plain pastry dough (une pâte) also pronounced [Pat’]. So mind your pronunciation...
 
The Pâté is a French delicatessen and exists in different ranges. Generally speaking, the pâté is something spreadable, but it also exists in other forms and might include some pieces of meat or other ingredients to vary the taste and texture. 


 



 
Ingredients
 
 
The pâté can be served either hot or cold, and will always be composed of 2 ingredients:
the chopped meat (pork, beef, poultry, liver…) and the spices. The whole mixture is baked in a glass container. When the pâté is prepared in a puff pastry or a short crust pastry, it is called: the 
pâté en croute (pâté in crust). 

 



 
Pâté vs. Terrine

 
Terrine is, as in English, the name given to the container of the pâté, the dish in which it is served and or prepared. Today, the 2 words are often used interchangeably. 
However, the terrine should only be baked in the oven, served cold and prepared in a metal or porcelain container. More than that, the terrine might contain fish instead of meat, vegetables, and herbs or other condiments…


 
How to eat it?
 
 
The pâté can be served molded or unmolded, depending on the texture. When it’s very soft, just spread it on some nice bread (no need to say French bread). When it’s more compact, cut an average size slice and place it on the top of your piece of bread, you don't have to spread it flat. 

 
Enjoy and Bon Appétit!
 
 
So are you ready to try some pâté? Let us know your thoughts! 

 
 

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