August 11, 2018
August 9, 2018
July 10, 2018
June 25, 2018
May 23, 2018
May 22, 2018
May 18, 2018
May 15, 2018
Recent Posts
Featured Posts
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".
