Pâté, terrine, rillettes and mousse are used as a spread for bread. It is a blend of minced meat or fish, herbs, spices and sometimes alcohols (such as Armagnac or Cognac) baked in a mold. It is simply served for appetiser or starter with bread, often with cornichons and a crisp wine (light red or wine is ideal). It is ideal for picnic or for a sandwich.

About 70% of French people eat pâté at least once a month, 25% consume it at least once a week.

A short review of the history of Pâté

Pâté was first made a long time ago. The Romans probably exported it to France as they used to eat it regularly. The French gradually mastered the pâté production process and recipes and used to cook it for celebrations. It became part of most meals and commonly used for trips as it could be preserved for some days.

Pâté became even more popular after the airtight food preservation method was invented by Nicolas Appert in 1810. The invention won the prize of a competition initiated by Napoléon in search of a mean to preserve food for his armies.

Health considerations

Most pâtés, rillettes and mousses are made of organ meats which are generally very rich. Many pâtés and mousses contain liver which is even more nutritious. Livers basically detoxify and flush toxins out but livers actually contain amino acids, omega 3s, nutrients and vital minerals. Livers “contains more nutrients than any other food” according to “The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth about What You Should Eat and Why” by Jonny Bowden.

Pâtés, rillettes and mousses are rich in saturated fat and cholesterol (Large, "fluffy" LDL cholesterol). However, there has been a long debate about how nefast this type of “natural” cholesterol is and how it can be linked to cardiovascular issues (source).

It has been demonstrated that liver is with eggs are “the best whole food sources of dietary choline” (source).

In conclusion, and like any other food, it is recommended to eat it with moderation, once or twice a week. If you are concerned about fat and cholesterol, you should definitively focus on reducing or eliminating trans fats containing Small, dense LDL cholesterol which contribute to the build-up of plaque in your arteries part of refined carbs, sugar, and processed foods.

Pâté et Terrine

Due to Australian importations regulations, French commercial pâtés available in Perth are all heat treated under pressure (sterile). The products are in a hermetically sealed (airtight) container and have been heat treated within this container so that the final product is shelf stable (not requiring refrigeration).

1. Duck Pâté and Terrine

Duck pâtés and terrines only need to contain 20% of duck meat to be labeled as such. Most actually contain a large proportion of pork which tends to soften the strong taste of duck and make it more affordable too… Duck pâtés and terrines can be plain or prepared with Orange, mushrooms or with truffle juice, green pepper, Hazelnut, cranberries or spirits such as Brandy, Armagnac, Montbazillac or with Magret Country and Foie Gras.

2. Pork Pâté and Terrine

Pork Pâtés and Terrines are the most common served in France. They also tend to be the most affordable. The pork is generally not as strong in taste as other meats used in different Pâtés. The most famous kind is the Country Pork Pâté (Pâté de campagne) but porc Pâtés can also be found with the Gascony Style, with chives or sweet onions or chilli or with Riesling.

Pâté, Terrine, Mousse & Rillettes
where to find them in Perth and Fremantle

3. Rabbit and Hare Pâté and Terrine

It is a lot more usual to eat rabbit in France than it is in Perth. Rabbit and Hare Pâtés or Terrines are commonly found on French tables as a starter. The taste is unique and very hard to describe. Really worth the try!

Rabbit and Hare Pâtés and Terrines can be found with Armagnac, Brandy, Prunes or Rosemary.

4. Wildboar or Pheasant Pâté and Terrine

Wildboar or Pheasant Pâté and Terrine are less common probably because of their stronger taste but remain a classic French Pâté. They can be found with redcurrants or Bilberries.

Pâté of foie gras

Pâté of foie gras is a preparation made with a minimum of 50% of foie gras. It is often confused with foie gras which needs to be made of 100% of liver and seasonning. Foie gras is not a pâté! But a pâté can be made of foie gras...

We haven't found any pâté of foie gras in Perth just yet.

Rillettes

What makes rillettes so special is their texture and the way the meat is cooked. The meat is immersed in natural fat and cooked for a long time, similarly to confit. The meat is then shredded in fairly fine pieces, as if it was shredded between two forks. Rillettes are very soft and easily spreadable too. Rillettes are made from a minimum of 50% of shoulder, leg, rib or thigh meat and do not contain organ meat. Rillettes used to be seasoned only with salt and pepper. Nowadays, recipes may include spices and herbs.

In Perth, you can find plain duck or goose rillettes or with Espelette Pepper.

Pork rillettes can only be found at Frank Food.

This article has been written with the best of our knowledge and the contributions from the delicatessen.

If you know about a place where to find French Pâté, Terrine, Mousse & Rillettes in Perth please don’t hesitate to contact us.

last updated 09-Feb-2017

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Liver pâté and liver mousse

Liver pâtés and mousses are very similar. They are made of a minimum of 25% of liver, the rest being essentially porc meat and fat.

The meat is chopped very finely and the high content of liver tends to result in a very smooth and homogeneous texture, easily spreadable. Mousses may contain egg white, sour cream or butter.

Duck liver pâté and liver mousse can be found plain or with Port wine and Brandy or with Jurançon and foie gras.

Goose Liver Mousse is less common but can be found plain.

Chicken or Poultry liver pâté or mousse can be found with Armagnac, with black pepper corn, or with Port and Brandy.

You can also find Pork Liver Pâté at the following places:

Pâtés are basically made of three principal ingredients, chopped meat, natural animal fat and spices. The main differences between the types of pâtés reside on the type of meat that is used and how the meat is minced. Most pâtés contain a proportion of porc meat even though the label on the jar indicate another type of meat (e.g. duck, see duck paté below) . The meat is typically bounded together with eggs, milk, jelly and/or liver before cooking. The texture is generally coarse.

Pâtés were originally cooked in a thick crust which was not always edible. The crust served at protecting the meat during the cooking process and transportation. Nowadays, most commercially available pâtés are cooked in glass containers.

Some products are called terrines rather than pâté. Both are actually extremely similar. The main difference between pâté and terrine is the recipient in which it is cooked. The terrine is cooked in a ceramic or steel or terra cotta mold, cooked in a water bath. The meat may be more coarsely minced even though it isn’t always the case (source).

Antoine Westermann, a 3 Michelin star French chef says"

“A terrine is a terrine because of the pan it is cooked in. Some pâtés are terrines — it depends on the dish the pâté was cooked in.”

The following French brands can be found in Perth:

Allowed in Australia

Not allowed in Australia

La Comtesse du Barry

Delpeyrat

Edouard-Artzner

La Belle Chaurienne

Labeyrie

Le Canard du midi

Valette