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What is your favorite pate by French Chef Daniel Monneaux?
PATE DE SANGLIER (WILD BOAR PATE)
COMBINATION OF WILD BOAR FROM COLORADO AND IBERICO PORK WITH WILD MUSHROOMS.
A TRADITIONAL PORK PATE COOKED IN A DOUGH FOR YOUR TASTE.
A DELICIOUS COMBINATION OF RABBIT & PORK MEAT WITH PORT WINE.
Country pate 5 oz Mini terrine. Coarse pork traditional pate with black pepper.
Shredded Duck confit pate 5oz
A traditional French favorite, Rillette is a simmered duck meat and duck fat seasoned and cooked confit style. The meat is then shredded and cooled. Served cold temperature as an appetizer, Rillette is a spreadable pate. Serve a sandwich baguette with French cornichon, slice it as an appetizer, or in crostini or crackers for cocktail time."Pork & gluten free".
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