A Pate Can be Fancy or Simple

The term pate is associated with France. Our delicious selections, produced in the USA with age old French recipes will certainly evoke those memories. The term pate conjures up thoughts of expensive gourmet duck liver or chopped liver. Both are correct, of course, but pate is not limited to poultry. It can be as fancy as you like, likewise just as simple. Pates are suitable as a first course for that very special dinner party. Or it can be an inexpensive accompaniment to a cheese platter at your next home cocktail or pre-dinner party.

About Les Trois Petits Cochons
Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pates and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pates for other restaurants around Manhattan. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.