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.
Our Daily Brine
From a wide angle, we are exploring topics of fermentation and preservation of vegetable, fruit and grain; and fermentation of meat and fish through salumi, salami and all things charcuterie. We cure, smoke and grill. We employ these as ingredients in dishes. We talk science, bacterial cultures and yeast. And we discuss the anthropology and history behind it all.