Pâté de Campagne
Pâté de Campagne is a story-rich French starter that opens the meal with clear regional flavour, simple presentation and a strong sense of place.
About this dish
French cuisineIngredients
- 500g pork shoulder
- 200g pork liver
- 2 garlic cloves
- 1 onion
- Fresh thyme
- Brandy
- Salt, pepper
Description
Pâté de Campagne is more than a starter: it is a route into French regional cooking, bistro culture, farmhouse kitchens and the discipline of sauces, stocks and pastry. The dish is built around butter, wine, onions, herbs, cream, bread, beef, poultry and seasonal vegetables, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for dinner parties, slow weekends and elegant comfort food, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. Pâté de campagne is a coarse French terrine served cold with bread or pickles, often enjoyed as a starter.
Instructions
- Chop meats and mix with herbs, garlic, onion, and seasoning.
- Press into a terrine, bake in a water bath at 160°C for 1.5 hours.
- Chill overnight before serving.