PATE DE VOLAILLE A L'ESTRAGON
The Product
A delicate poultry pâté made from finely minced chicken or poultry meat (often with a touch of liver for depth), blended with cream or milk for softness, then gently baked in a terrine. Fresh tarragon is folded into the mixture, bringing its signature anise-like aroma and a refined, herb-led finish.
Origin & Terroir
Poultry terrines are part of the great French charcuterie and "cuisine bourgeoise" tradition—lighter, elegant pâtés developed for bistro starters and family tables. Tarragon ("l'estragon") is one of the classic herbs of French cooking, strongly associated with creamy sauces and poultry dishes, especially in central and western France where herb gardens and refined home-style preparations shaped the repertoire.
How to Enjoy
Serve chilled or slightly tempered, sliced on brioche or country bread. Pair with cornichons, a mild mustard, or a light onion confit. Works beautifully as a starter with a green salad. Best with a fresh white wine (Sauvignon Blanc / Chardonnay), Champagne, or a light red.
Did You Know?
Tarragon is a key herb in "fines herbes" and is famous for its affinity with chicken—its aromatic oils perfume creamy bases without overpowering, which is why it’s a favourite in French pâtés, terrines, and classic sauces.