PATE AUX POMMES
The Product
Classic French pâté elevated with green peppercorns, which add bright, briny pops of flavor throughout the smooth meat. A bistro favorite that's both traditional and elegant.
Origin & Terroir
While green peppercorns aren't native to France, French charcutiers have made them their own since the 1970s. This preparation is now considered a French classic, particularly popular in Lyon and Paris bistros.
How to Enjoy
Serve at room temperature in thick slices. The peppercorns provide flavor bursts that pair excellently with Dijon mustard. Try with a peppery Syrah or Côtes du Rhône. Also wonderful in sandwiches with butter and cornichons.
Did You Know?
Green peppercorns are picked unripe and preserved in brine, giving them a fresh, bright flavor different from black pepper. They became fashionable in French cuisine in the 1970s, particularly in pepper steak (steak au poivre vert). Now they're a charcuterie classic.