Tag:

appetizer

  • Chicken Liver Pâté à la Jacques

    by Audrey

    here are no rules about French pâtés. Pork, chicken, rabbit or duck. Breast, cheek, belly or tripe. Squelched in a baguette sandwich with a few “cornichons”, baked “en croûte” in a flaky pastry crust or delicately seared and served atop a succulent filet mignon. In a ploughman’s lunch bag or on a Michelin star table. Sometimes rough, sometimes a delicacy, pâté has seduced, seduces and will seduce generations of French families for decades to come. And for how many ways there are to eat it, you can find a way …

  • 1
  • 2

Pardon your French

Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.