Name: Havens Pate Grand Mere Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 500 g Pork shoulder, ground; 200 g Duck or chicken liver, cleaned; 100 g Pork fat, diced; 1 unit Onion, finely chopped; 2 cloves Garlic, minced; 2 tbs Cognac or brandy; 1 tsp Thyme, fresh; 1 leaf Bay leaf; 1 tsp Salt; 1 tsp Black pepper, ground; 1 unit Egg, beaten; 400 g Puff pastry

Tom’s Town Vodka + Chambord + Pineapple + Lemon

FRENCH MARTINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Indulge in our Pate Grand Mere, a sumptuous blend of rich, savory meats and aromatic spices, lovingly crafted to perfection. This traditional French delicacy is delicately encased in a flaky pastry crust, serving as the ultimate comfort food. Each bite is a delightful journey of flavor, enhanced by a hint of herbs and served with a tangy fruit chutney that perfectly balances the richness. Experience the warmth of home-cooked goodness with every mouthful.

In a skillet, sauté the chopped onion and minced garlic in a bit of oil until translucent. Add the ground pork, pork fat, and livers, and cook until the livers are just cooked through. Stir in the Cognac, thyme, bay leaf, salt, and pepper. Remove from heat and let cool slightly.

Prepare the Filling

Once cooled, remove the bay leaf and mix in the beaten egg until well combined. Transfer the mixture to a food processor and pulse until you reach a smooth consistency.

Combine Ingredients

Roll out the puff pastry on a floured surface to fit your baking dish. Line the dish with half of the pastry, allowing the edges to hang over the sides.

Prepare the Pastry

Fill the lined dish with the pâté mixture, smoothing the top. Fold the overhanging pastry over the top of the filling. Use the remaining pastry to create a lid, sealing the edges well.

Assemble the Pâté

Preheat the oven to 180°C (350°F). Cut a few slits in the top of the pastry for steam to escape. Bake for 40-50 minutes, or until the pastry is golden brown.

Bake the Pâté

Allow the pâté to cool to room temperature before slicing. Serve with crusty bread and pickles.

Cool and Serve

Pork shoulder, ground

Duck or chicken liver, cleaned

Pork fat, diced

Onion, finely chopped

Garlic, minced

Cognac or brandy

Thyme, fresh

Bay leaf

Salt

Black pepper, ground

Egg, beaten

Puff pastry

Pate Grand Mere

Indulge in the exquisite Glacier 51 Sea Bass, an oceanic delight that boasts a delicate, buttery texture and a mild, sweet flavor. This sustainably sourced fish is expertly pan-seared to perfection, enhancing its natural richness, and is served atop a bed of vibrant seasonal vegetables drizzled with a zesty citrus beurre blanc. Each bite transports you to the pristine waters where this remarkable catch was sourced, making it a must-try for seafood lovers.

Glacier 51 Sea Bass

brown butter bern's sazerac 6yr rye, praline liqueur, nux walnut alpina, maple pecan cordial

Pie O' Rye Old Fashioned

tinkerman's citrus gin, berneroy fine calvados, nux walnut alpina, pear, barrel aged maple syrup, lemon

Fallen Fruit

crop organic meyer lemon vodka, genepy, lemon, sage

Sage Against the Machine

ilegal mezcal, st. germain, aperol, lime, apple cider, maple

Smoky Grove

giffard apertif, lemon, fever tree blood orange

SOHO Spritz

Make Pate Grand Mere Recipe in just 2h . Indulge in our Pate Grand Mere, a sumptuous blend of rich, savory meats and aromatic spices, lovingly crafted to perfection. This traditional French delicacy is delicately encased in a flaky pastry crust, serving as the ultimate comfort food. Each bite is a delightful journey of flavor, enhanced by a hint of herbs and served with a tangy fruit chutney that perfectly balances the richness. Experience the warmth of home-cooked goodness with every mouthful.

Pate Grand Mere Recipe

Ingredients

Pâté Ingredients

Method

Preparation Instructions