Place an Order Place an Order Place an Order Place an Order Place an Order Place an Order     Foie Gras & Pates Foie Gras is divided into three categories: Terrine de Foie Gras is 100% pieces of foie gras that are layered. The terrine is cured then cooked very slowly at a very low temperature. This minimizes the shrinkage and brings out the richness of the flavor. Bloc de Foie Gras is also 100%, but the smaller pieces are blended before being cured and cooked, as above. It is somewhat less expensive, yet retains the rich and smooth flavor of the foie. Mousse de Foie Gras is a mélange of either 50% cream or butter with 50% foie gras. Its consistency is smooth and buttery and is perfect for canapés and/or stuffings. Foie Gras is best enjoyed when married with opposites. Its rich flavors are beautifully complemented when the foie gras is placed on a slice of Brioche and served with berries or fruits. To complete the magic, serve a French Sauterne, an aged Port or a Late Harvest white wine. Sinful? or Heavenly? You decide. Pates Most pates are placed into one of two categories: coarse or smooth (a mousse). The original and more popular pates are flavored with black or green peppercorns or wild mushrooms. Served with a hot, crusty baguette, ripe cheese, walnuts and a Beaujolais Nouveau, the French would consider this the perfect casse croute, or nice snack. Specialty pates have evolved from these country cousins into the haut cuisine. Many a sumptuous dinner table has been graced with the likes of a pate such as Pheasant, Prunes and Armagnac, Rabbit with Rosemary, Wild Boar and Hazelnut or perhaps a pate of Venison with Cranberries. For those looking for a lighter "snack," one might choose the tri-colored Vegetable Terrine, a Smoked Salmon Mousse or the Seafood Terrine of Scallops and Fish.