Fabrique Délices is a traditional French charcuterie company that has been preparing time-honored classics alongside innovative new products for over 25 years in the Bay Area. As a fantastic centerpiece for charcuterie plates, Fabrique Délices artisanal pâtés and mousses are a perfect way to “Indulge Local” with family and friends over a glass of wine.
The History of Pâté
Pâtés started out as a rustic peasant dish that was generally disdained by the upper crust of society, and didn’t really come into common use or appear in cookbooks until the late 19th century. The idea of pâté came up before the invention of refrigeration as a popular way to preserve meat by mixing ground meat with spices and alcohol, then slowly cooking the concoction in a terrine. Nowadays, pâtés can be made with beef, pork, lamb, duck, goose or just about any meat you can think of, as well as fish, seafood and vegetables. The result is a portable, versatile, quick to serve, highly nutritious and best of all, delicious.
Pâté vs. Mousse
Country style pâtés have a coarse texture with chunks of meats. Although care is taken with the overall appearance, this type is intended to look rustic. Mousses are generally made of livers from goose, duck or chicken, mixed with wine or spirits, spices and sometimes truffles. This type of mousse is very refined and elegant. Its creamy texture makes it easy to spread on baguette, toasts or crackers. Great care is taken in the presentation of the mousse, which is generally layered with aspic.
Enjoying Fabrique Délices Pâtés & Mousse
Pâtés have always been considered a fast food of some sort throughout Europe. Not that pâtés are fast to make, quite the opposite as it takes hours to prepare a high quality pâté. The convenience of having pâté in the refrigerator – ensuring a quick and tasty meal, impromptu entertaining, a spur-of-the-moment picnic, or a late-night supper, all without having to turn on the stove – is what makes pâté “fast food.”
Try one of these delectable preparations from Fabrique Délices:
Pâté with Black Pepper: A country style pâté made of all-natural pork and flavored with black pepper. Superb with canapés or as a filling to a sandwich. Enjoy with traditional French Baguette, Tuscan bread or Rustic bread. Pair with a glass of Cabernet Sauvignon, Pinot Noir, Gigondas, St-Emilion Grand Cru.
Duck Mousse with Port Wine: A silky mousse of fresh duck livers marinated in Port wine. Serve with traditional French Baguette and a glass of Gewurztraminer, Crémant de Bourgogne “Rosé” or Riesling.
Truffle Mousse: Creamy chicken livers with truffles and Porcini, marinated in Sherry wine. Spread on sliced French Baguette and complement with Merlot, Tawny Port, Gewurztraminer or Madeira.
Note: Leftover pâtés should be wrapped in plastic film and kept refrigerated for up to 7 days.
