Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their salt has his or hers own take on this French classic. We compare two cooking methods: bain-marie and sous vide.
Would I buy special seeds, wrestle with spiny green monsters, and individually prep dozens of tiny cucumbers just so I could make something I could buy in a store? Of course I would. And you can too! Also, pate.
Paté is one of those dishes that people assume is difficult to make, exotic to taste, expensive to buy and luxurious to afford. But it doesn’t have to be! With a little work and the right tools, you can make a great paté right at home!