If you’re looking to learn a little more about pâté, there’s no need to dig through cookbooks for knowledge. These quotes about pâte— from food critics to the late Anthony Bourdain — will surely resonate.
Read on below as we unveil our favorite pâté quotes of the decade!
On first-time pâté nerves…
“You’ve made meatloaf, right? You’ve eaten cold meatloaf, yes? If so, you’re halfway to pâté. Nothing to be scared of!” — Anthony Bourdain, Chef, Book Author, Journalist, and Travel Documentarian
On the must-have flavors and textures…
“Pâté is cashmere for the palate. Smooth, rich and decadent, it seems more sinful than it is.” — Kathleen Willcox, Author of “Hudson Valley Wine: A History of Taste & Terroir.”
On the benefits (taste and otherwise) of indulging…
“It may be an acquired taste, but it’s something that you should go out of your way to acquire—like a learned language, or a rare book. The iron-y, gamey taste of liver, the most accessible of all the organ meats, sharpens all that it accompanies. It makes red wine richer and cheeses acid-bright; it can make your conversation wittier with each bite. It can make a lazy, homebound Sunday feel accomplished.” — Talia Lavin, Guest Contributor at Bon Appétit and Author of “Culture Warlords”
On the effortless plating…
“Foams and ballotines may impress MasterChef judges, but they’ll never hit the spot like a buttery hunk of pâté… It’s luxurious enough to make the table for your festive feasts (and can be made days in advance) but is easy to throw together for lunch all year round. Did I mention it’s dangerously easy too?” — Felicity Cloake, Author of Six Cookbooks and Past Winner of the Guild of Food Writers awards for Food Journalist of the Year
On how to serve it…
“Good bread and cornichons, of course. Other pickled vegetables are good, too. And wine! It is important to have a balance with the rich flavors of pâté. Always have wine with pâté.” — Chef Antoine Westermann of Parisian bistro Le Coq Rico, speaking to Food Republic Senior Editor Jess Kapadia
