Pâtés, along with charcuterie, rillettes, terrines and the ultimate treat, Foie Gras, are the prime constituents of classic French starters. 

At Le Plat du Jour we stock a good variety of these fine French staples, including the superb Godard range.

Pâtés, rillettes, French terrines and foie gras share some common features in that they are made with cooked meat in one way or another.

Rillettes are made with shredded duck, goose, pork rabbit or game cooked slowly until tender enough to shred and combine with its meat fat to form a smooth paste that can be served at room temperature on fresh bread or toast. They are a particular speciality of the Sarthe, Tours and Anjou areas.

A French Terrine is a Forcemeat loaf also served at room temperature, similar to a Pâté but with more coarsely chopped ingredients and the typical loaf shape.

The major difference between Pâté and Foie Gras are that Pâtés may be made with a variety of ingredients whether fish, meat or vegetable whereas Foie Gras will only be of Duck or Goose liver. The ultimate Foie Gras is known as 'Entier'. Goose Foie Gras is smooth and refined in flavour while Duck is more robust and fruity. 

The one thing they all share is that they are absolutely delicious and in constant demand!