PATE EN CROUTE DE LAPIN A LA MOUTARDE ET AUX NOISETTES
The Product
A luxurious pâté en croûte combining duck liver with wild chanterelle mushrooms (girolles), two of France's most prized ingredients. This represents haute charcuterie at its finest.
Origin & Terroir
Duck liver from Southwest France meets girolles from French forests (particularly Périgord and Limousin). Both ingredients are seasonal treasures, making this an especially precious preparation.
How to Enjoy
Serve at cool room temperature to appreciate the complex flavors. Pair with a glass of Sauternes or aged Bordeaux. The richness demands simple accompaniments - perhaps just cornichons and good bread.
Did You Know?
Girolles (chanterelles) have been prized in French cuisine since Roman times. They're never cultivated, only wild-foraged, making them precious and seasonal. The combination with foie gras is considered one of gastronomy's perfect marriages - "un mariage parfait."