PATE AU POIVRE VERT
The Product
A refined pâté combining rich duck meat with prized cep mushrooms (porcini), creating an intensely savory preparation that celebrates autumn flavors.
Origin & Terroir
Marries Southwest France's duck tradition with the cep-rich forests of Périgord and Dordogne. Both ingredients are autumn treasures, making this a seasonal celebration in charcuterie form.
How to Enjoy
Serve at room temperature on toast or with fresh bread. The earthy ceps and rich duck pair beautifully with a glass of Cahors or Pécharmant. Excellent with walnut bread and a drizzle of walnut oil.
Did You Know?
Ceps (porcini) are one of the most prized wild mushrooms in French cuisine, never cultivated. Duck and ceps is a classic autumn combination in Southwest France. The mushrooms add incredible umami depth to the already rich duck.