Jul 14 2026
Restaurants›Sola Bistro and Wine Bar›Paté Recipe

Paté Recipe

Inspired by Sola Bistro and Wine Bar
Time1h
Serves4

Ask your server for the paté of the week

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Ingredients

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Main Ingredients

Optional Garnish

Method

Preparation

  1. 1

    Clean the Chicken Livers

    Rinse the chicken livers under cold water and remove any connective tissue or fat. Pat dry with paper towels.

  2. 2

    Sauté Shallots and Garlic

    In a skillet, melt half of the butter over medium heat. Add chopped shallots and minced garlic. Sauté until softened, about 3-4 minutes.

  3. 3

    Cook the Livers

    Increase the heat to medium-high, add the chicken livers, and cook for about 5-7 minutes until browned. Add cognac and cook for an additional 2 minutes.

  4. 4

    Blend the Mixture

    Transfer the liver mixture to a food processor. Add remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth.

  5. 5

    Chill the Paté

    Spoon the mixture into a serving dish or terrine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Serving Suggestions

  1. 6

    Prepare Garnishes

    Slice the sourdough bread and arrange cornichons and fresh herbs on a platter.

  2. 7

    Serve the Paté

    Once set, serve the paté chilled with the garnishes and toasted sourdough bread.

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