Pâtés and Terrines 

Pâtés and Terrines are the speciality of our chefs. Maison Dubernet offers three types of pâtés and terrines: “Classic”, “with Foie Gras” or “Game with Foie Gras”. All of Maison Dubernet’s recipes are available in tin-cans or jars.

  • Classic Pâtés

    • Jar

      Pre-salted and rested duck meat, spiced with pepper, salt and a touch of onion. Cooked slowly in their own fat, they develop a unique flavour and can be stored for several months.

    • Jar

      Similar to a country-style pâté with chunks of duck confit. Notes of tarragon that complement the delicate duck flavour.

    • Jar

      A true rustic pâté made with coarsely chopped pure pork. Seasoned with bay leaves, onions, garlic, rosemary and parsley.

    • Classic Pâtés

      A true rustic pâté made with coarsely chopped pure pork. Seasoned with bay leaves, onions, garlic, rosemary and parsley.

  • Pâtés with Foie Gras

    • Jar

      A pâté featuring gorgeous chunks of pork and poultry larded with chunks of Foie Gras.

    • Jar

      A classic from Maison Dubernet, pairing a base of coarsely chopped country-style pâté with chunks of Foie Gras. This pâté is flavoured with carrot, laurel and a slight note of Espelette chili, A pâté that’s both rustic and elegant.

    • Jar

      The delicate and tender white hen meat is simmered in stock and paired with the softness of Foie Gras. Notes of olives and peppers make this terrine a perfect accompaniment to cool summer meals.

    • Pâtés with Foie Gras

      The delicate and tender white hen meat is simmered in stock and paired with the softness of Foie Gras. Notes of olives and peppers make this terrine a perfect accompaniment to cool summer meals.

  • Game Pâtés

    • Jar

      A rich pâté with boar combined with duck liver, pork and duck meat and fat, flavoured with the powerful taste of Armagnac. Bayonne ham and a shellfish fumet highlight the recipe’s wild flavour.

    • Jar

      A rich pâté with deboned partridge, combined with duck liver, pork and duck meat and fat, flavoured with the famous Floc de Gascogne.

    • Jar

      A rich pâté with deboned pheasant, combined with duck liver, pork meat and fat, flavoured with the famous Floc de Gascogne.

    • Game Pâtés

      A rich pâté with deboned pheasant, combined with duck liver, pork meat and fat, flavoured with the famous Floc de Gascogne.

How to serve pâtés and terrines?

Several types of bread can be served with pâtés and terrines: French Baguette, Country-style bread or toast. Because these breads do not overpower the meats, they allow them to express themselves to their fullest.