Before the year ends, we wanted to look back at our favorite recipes of 2021. Read on below.

The Millennial’s Bagel

What You Will Need:

• One everything bagel
• Chicken Liver Mousse
• Cream cheese
• Chives

Full of texture and bursting with flavor, perk up your day with this finger-licking-good recipe that lends a modern twist to a classic bagel flavor.

Toast the halves of an everything bagel to a golden, brown color. Spread the cream cheese across the bagel halves (the more the better). Pile high with the Chicken Liver Mousse and chives. Voila!

Vegan Crepe

Made with just six ingredients, this vegan crepe recipe is ridiculously simple— and extraordinarily delicious. All you’ll need is Earthy Mushroom Pâté, chickpeas, diced onion, minced garlic, spinach, and soy sauce.

In a skillet, heat the oil over medium heat and add the diced onion and Earthy Mushroom pâté. Sauté for 3-4 minutes before adding the chickpeas and soy sauce. Stir occasionally. 

Fry for a few more minutes and stir in the minced garlic. Toss in the spinach and cook for 1-2 more minutes, then turn off the heat.

Place the filling in a food processor or blender for some seconds, and then spread 1½ to 2 tablespoons of the filling onto a dairy-free crepe. Salt and pepper to taste.

A Pâté-Inspired Grilled Cheese

For an “adult” twist on a grilled cheese you can turn to again and again, gather shredded white cheddar, sliced Swiss, a thick sliced bread, grilled onions, and our Wild Forest Mushroom Pâté.

Butter one side of two slices of bread. Add a thin slice of our Forest Mushroom Pâté, top with a slice of Swiss cheese, a sprinkle of white cheddar cheese, the grilled onions, another slice of Swiss, and finally the other slice of bread. Cook butter-side-down in a nonstick pan until golden brown on each side. 

Tomato Pasta Salad

Featuring large chunks of ripe tomatoes, fresh basil, tangy red onion, and Parmesan cheese,  Tomato Pasta Salad is a satisfying meal that everyone will love.

For our pâté-inspired version of this recipe, you will need:

• 5 tablespoons olive oil
• 1/2 cup chopped fresh basil
• 1/2 cup red onion
• 2 large garlic cloves, chopped
• 1 1/4 pounds tomatoes, chopped
• 8 ounces penne pasta
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 slice of Alexian Pâté de Campagne

  In a large bowl, mix the tomatoes, garlic, salt, pepper, oil, basil, red onion, and Parmesan cheese. Cover, then refrigerate for around two hours to blend the flavors. Meanwhile, cook and drain pasta as you would normally. Rinse with cold water to cool; drain. Slice the pâté into small chunks and let it get to room temperature. In a large serving bowl, mix cooked pasta, tomato mixture, and pâté until well combined. Sprinkle extra Parmesan cheese over top, to taste.

Beef Kaldereta

Naturally, we saved the best (and most complex in our list) for last.

An iconic dish in the Philippines, Beef Kalderata is a savory beef stew cooked with creamy tomato sauce, fresh vegetables, and liver spread (in our case, pâté). Commonly served on holidays and special occasions, this spicy mainstay is flavorful and tender, offering melt-in-your-mouth meat and soul-satisfying comfort that’s sure to impress.

Read on below for the recipe.

Ingredients:

• 2 lbs beef cubed
• 3 pieces garlic cloves crushed and chopped
• 1 piece onion finely chopped
• 2 cups beef broth
• 1 piece red bell pepper sliced
• 1 piece green bell pepper sliced
• 1 cup tomato sauce
• ½ cup Alexian Truffle Mousse 
• 1 teaspoon chili flakes
• 3 pieces dried bay leaves
• 2 cups potatoes sliced
• 2 cups carrots sliced
• 1/4 cup cooking oil
• 1 cup green olives
• Salt and pepper, to taste

Instructions:

• Heat the cooking oil in the cooking pot or pressure cooker.
• Sauté the onion and garlic.
• Add the beef. Cook for 5 minutes or until the color turns light brown.
• Add the dried bay leaves and crushed pepper. Stir.
• Add the pâté. Stir.
• Pour-in the tomato sauce and beef broth.
• Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
• Add the potato and carrots. Cook for 8 to 10 minutes.
• Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
• Add salt and pepper, to taste.
• Serve hot. Enjoy!

Get your holiday parties started in style this year with these delicious cheesy pâté dips. As indulgent as they are simple, read on below for 3 recipes that’ll impress family and friends alike.

Eggplant with Goat Cheese & Roasted Peppers Pâté & White Bean

An eggplant lover’s dip that gives guests the opportunity for casual, friendly chatter while munching on delicious cheese and pâté? Yes, please!

To create this creamy appetizer, first drain and rinse one can of white beans. Stir the beans into the pâté, mashing slightly until thoroughly combined. Top with crumbled goat cheese, to taste, and heat at 350°F until warm all the way through. Yum.

Truffle Mousse & Gruyère with Caramelized Onions

To create this dinner party sensation, start by halving and slicing one brown or yellow onion.  Then, sautéing in a saucepan over medium-high heat with olive oil and salt and pepper to taste. Once caramelized, remove from heat. 

Next, grate eight ounces of Gruyère cheese. In a medium bowl, mix ¾ of the cheese and the Truffle Mousse. Spread into a small baking pan. Top with the caramelized onions, a generous drizzle of honey, and the remainder of the cheese.

Let it bake at  425°F for about 25 minutes, or until the cheese is melted and hot. Dig. In.

Smoked Cheddar & Duck Liver and Pork Mousse with Cognac

For a simple, effortless dip that’s as flavorful as it is versatile, look no further than a bold smoked cheddar dip with our decadent Duck Liver and Pork Mousse with Cognac, a winner of the prestigious Good Food Award in San Francisco.

Melt grated smoked cheddar (on the stovetop or in the microwave) and then pour it over an even layer of the mousse. That’s. It. Yes, this recipe is really that simple. Pro tip: Make sure the mousse has been heated up before you pour in the smoked cheddar, and that you have some crackers on hand to really indulge.

If you wish, you can also stir the smoked cheddar into the mousse so it’s evenly distributed throughout the dip.

Ah, Beef Wellington. 

A holiday staple across the U.S. and England, there’s nothing as deliciously comforting as a juicy beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), ham, and crispy puff pastry. While the origins of this famous dish are unknown, what we do know is that it’s sure to impress guests at your next dinner party. That said, where does one even begin on this not-so-easy (read: incredibly complex) recipe?

Below, we break down our go-to recipe for crafting a show-stopping Beef Wellington from the inside out. 

Ingredients:

• 2lb Beef Fillet 
• Salt and Ground Black Pepper
• 2 Tablespoons Olive Oil
• 1lb Mushrooms (a Mix of Cremini, Oyster, Shiitake, and Baby Bella Mushrooms)
• 1 Package Duck Liver and Pork Mousse with Cognac or 1 Package Truffle Mousse
• 10 Thin Slices of Ham or Prosciutto
• 2 Tablespoons Yellow Mustard
• 2 Sheets of Puff Pastry
• 6 Egg Yolks— Beaten

Instructions:

• Season beef fillet generously with salt and pepper.
• Place a cast iron skillet over high heat. Once hot, add two tablespoons of olive oil and sear the fillet on all sides until well browned. 
• Once the fillet is golden brown, remove it from the pan and place it on a plate to let it cool. Drain excess fat from the pan.
• Once cooled, brush the fillet on all sides with yellow mustard.
• Finely chop the mushrooms and add them to a food processor to purée.
• Add the mushrooms to the pan on medium heat. Cook, stirring often and allowing the mushrooms to release their moisture. You will have to cook them for about 5-8 minutes; the end result should look like a mushroom paste.
• Remove the mushrooms from the pan and set aside to cool.
• Once cooled, mix in the Duck Liver Mousse or Truffle Mousse into the cooked mushrooms. Stir well to combine.
• Top the surface of a chopping board with a large piece of plastic wrap.
• Lay out the slices of ham or prosciutto onto the plastic wrap so that they overlap, essentially creating a huge rectangle out of the cold cuts. Spread the mushroom and pâté mixture over the cold cuts.
• Place the beef fillet in the middle; roll the mushrooms and ham over the fillet, using the plastic wrap. Wrap it tightly, twisting it at the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
• Preheat the oven to 400°F.
• Roll out the puff pastry sheets onto a baking sheet covered with parchment paper.
• Unwrap the fillet from the plastic wrap and cut it in half so you have two 1lb pieces. Place each piece in the middle of the puff pastry dough sheets.
• Brush the edges of the pastry with the beaten eggs.
• Fold the pastries around the fillets, cutting off any excess at the ends. Try to limit the overlap.
• Place the pastry-wrapped fillets onto a baking pan, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
• Brush the exposed surface again with beaten eggs. Score (a.k.a. make shallow cuts) the top of the pastry with a sharp knife slightly. 
• Bake at 400°F for 25-35 minutes. The pastry should be beautifully golden when done.
• For a medium-rare roast, pull out of the oven at 125-130°F. Be sure to test it with an instant read meat thermometer.
• Remove from the oven and let rest for 10 minutes before slicing.
• Serve with potatoes, peas, carrots, and a full bodied red wine. Enjoy!

An iconic dish in the Philippines, Beef Kalderata is a savory beef stew cooked with creamy tomato sauce, fresh vegetables, and liver spread (in our case, pâté). Commonly served on holidays and special occasions, this spicy mainstay is flavorful and tender, offering melt-in-your-mouth meat and soul-satisfying comfort that’s sure to impress. 

Read on below for the easy recipe.

Ingredients:

• 2 lbs beef cubed
• 3 pieces garlic cloves crushed and chopped
• 1 piece onion finely chopped
• 2 cups beef broth
• 1 piece red bell pepper sliced
• 1 piece green bell pepper sliced
• 1 cup tomato sauce
• ½ cup Alexian Truffle Mousse processed using blender
• 1 teaspoon chili flakes
• 3 pieces dried bay leaves
• 2 cups potatoes sliced
• 2 cups carrots sliced
• 1/4 cup cooking oil
• ? cup green olives
• Salt and pepper, to taste

Instructions:

• Heat the cooking oil in the cooking pot or pressure cooker.
• Sauté the onion and garlic.
• Add the beef. Cook for 5 minutes or until the color turns light brown.
• Add the dried bay leaves and crushed pepper. Stir.
• Add the pâté. Stir.
• Pour-in the tomato sauce and beef broth.
• Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
• Add the potato and carrots. Cook for 8 to 10 minutes.
• Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
• Add salt and pepper, to taste.
• Serve hot. Enjoy!

September is National Chicken Month, which is why we’re bringing the humble chicken off the back-burner and into the spotlight. Read on below as we highlight everything you need to know about a few of our chicken pâté varieties.

Chicken Ballotine

Our Chicken Ballotine is prepared with a chicken breast that has been split and filled with minced white chicken meat, pistachios, and a medley of dried fruits, including papaya, pineapple, raisins, and apricots. The prepared meat is cooked slowly in a terrine to a mouth-watering golden brown. Hungry yet?

Chicken Liver Mousse

A rich yet delicate treat, Chicken Liver Mousse pâté is a pantry essential that offers a sweet, nutty flavor. This spreadable pâté can be enjoyed alone on bread and with simple vegetable accompaniments. We suggest serving it on a warm bagel with sliced cornichons– the crisp and savory zest of the cornichons makes a great pair with the smooth and flavorful chicken texture.

Chicken & Veal

A wholesome blend of chicken, veal, and chicken liver dressed with mustard seeds and black pepper, our Chicken & Veal variety offers a rich flavor profile in a traditionally rustic pâté. Expertly crafted with all-natural ingredients, this French-forward pâté is light and best enjoyed alongside greens, or blended into gourmet recipes.

Herb de Provence

Our Herb de Provence recipe is anything but ordinary, featuring savory chicken breast, chicken liver, and rum with the classic French blend of herbs and lavender. Perfect when paired with zesty cornichons on rustic Tuscan bread, this coarse cut pâté is sure to satisfy and leave guests asking for seconds. 

Here, we highlight 3 delicious bagel and pâté sandwich recipes you’ll want to eat for breakfast, lunch, and dinner. Because, well, let’s face it: there is no better place on earth to be than between the two halves of a crispy warm bagel.

The Millennial’s Bagel

What You Will Need:

• One Everything Bagel
• Chicken Liver Mousse
• Cream Cheese
• Chives

Full of texture and bursting with flavor, perk up your day with this finger-licking-good recipe that lends a modern twist to a classic bagel flavor. 

Toast the halves of an everything bagel to a golden, brown color. Spread the cream cheese across the bagel halves (the more the better). Pile high with the Chicken Liver Mousse and chives. Voila!

The Vegan Delight

What You Will Need:

• Your Favorite Bagel
• Earthy Mushroom pâté
• Sliced Cucumber
• Sliced Tomatoes

When meat and dairy are no-nos, say “yes” to starting your day with this vegan breakfast treat.

Toast your bagel halves to a golden, brown color. Spread the 3-4 tablespoons of the Earthy Mushroom pâté across the bagel halves. Top with sliced tomatoes and cucumber. Salt and pepper to taste. Enjoy!

The Elevated Sandwich

What You Will Need:

• One Sesame Bagel 
• Creamy Garlic Paste
• Duck Liver and Pork Mousse with Cognac
• Sliced Red Onions

A super easy, elevated meal in the morning or for lunch, this savory recipe is sure to delight the palate. 

Toast the sesame bagel until golden brown along the edges. Spread a tablespoon of garlic paste on each half. Add  3-4 tablespoons of Duck Liver and Pork Mousse with Cognac and sliced red onions. Sprinkle some salt. Close the bagel and enjoy while hot!

That said, there’s one hearty sandwich in particular we think might just be the best thing since sliced bread: the Comté et pâté baguette sandwich.

An indulgent beauty, the Comté et pâté baguette sandwich incorporates all of our favorite ingredients: pâté, cheese, and crunchy accessories. It’s a decadently fresh yet filling dish that’s perfect for lunch, dinner, or anything in between.
The picnic-ready sandwich is made up of simple components and is even simpler to put together. Essentially, the only ingredients needed are:

• 2 oz Comté
• 1.5 oz Alexian Truffle Mousse
• 1 demi French baguette
• 8 thin slices of radish
• 4 cornichons, cut in half lengthwise
• Whole grain mustard

Once you’ve gathered all of the above, spread the Truffle Mousse over the bottom slice of the baguette. Layer the cornichons and radish over it, and then add the Comté on top. Spread the whole grain mustard on the top slice of the baguette. 

Before closing the sandwich, make sure everything is evenly spaced— that is unless you like sandwiches that send juices running down your elbows. 

Once the sandwich is ready to go, pour yourself a nice glass of wine or bubbly (we suggest: Pinot Noir or Prosecco) and enjoy!

Ah, the humble cracker.

Often salty and crispy, crackers are the ultimate snack food whether you’re busy on the go, or simply lounging at home. They’re also severely underrated.

But not anymore.

We here at Alexian proudly consider ourselves cracker enthusiasts (read: lovers). In fact, we love crackers so much that we’ve decided to write an entire article about them to finally give them the praise they deserve.

Here, we break down our top four reasons why we believe crackers deserve way more hype.

They’re Delicious

Simply put, crackers are delectable bite-sized vessels of happiness. Take, for instance, our Rosemary & Olive Oil Crackers. Featuring a hint of olive oil, a touch of sea salt, sprinkled with rosemary, and baked to a precise degree of crispness, these are a wonderfully tasty addition to every kitchen pantry. But be warned: Weekly restocking might be necessary!

They’re the Perfect Accompaniment

Utterly complementary to any partner, crackers are the perfect choice to enjoy solo or crowned with cheese, pâté, figs, or whatever your taste buds are craving. Looking to get real fancy with it? We suggest pairing smoked cheddar, our classic New York deli-style Chicken Liver pâté, and any one of our crackers for a savory taste of brunch.

They’re Healthy…

Well… at least in comparison to that chocolate chip cookie you’ve been eyeing. In keeping with Alexian’s commitment to high-quality products, all of our crackers are made with four simple ingredients and nothing artificial. They are also Non-GMO Project Verified, Vegan Certified, and Kosher. Take that, chocolate chip cookie.

They’re Portable

Whether you’re a mom who needs an on-the-go option or you’re a student who is suddenly starving in the middle of a lecture, crackers are a great portable snack to fuel up on, especially when eaten with a few slices of your favorite hard cheese. Plus, they help crush those salty, crunchy cravings! So, next time you’re on the go, skip the waist-busting fast food and reach into your stash of cheese and crackers that will keep you full and energized throughout the day.

Best snack ever? We think so.

Everyone loves a garden party. And while spring weather is notoriously a little temperamental, it’s worth braving for an alfresco afternoon among loved ones

After what has felt like the longest winter, like, ever, of being cooped up inside, nothing feels more satisfying (and fun!) than soaking in the long-awaited sun. Think: delicious drinks, savory seasonal food, and pâté. Lots and lots of pâté.

Here, we highlight the ultimate guide to your next pâté garden party.

Dip is Essential

Make room for the life of the party: dips. We suggest making a dip for tortilla or pita chips by lightly mashing a vegetable or vegan pâté with a fork. Featuring a colorful three-layer composition of spinach, broccoli, cauliflower, and carrot mousses, our Vegetable pâté is a perfect choice for this appetizer. Warning: will be gone in 10 seconds flat.

Get Seasonal with Fruits

It’s no surprise that spring equates to gardening, fresh vegetables, and fresh fruits. In the case of a garden party, we suggest serving pâté slices with fruit. Namely, brandied cherries and/or sour cherries. Sprinkle them in with some extra Cognac or Brandy and… Voila!

Become One with the Grill

Grilling recipes are perfect for a garden party because, well, you don’t have to cook anything inside (especially important during these times). If you’re grilling steak, spread Truffle Mousse over the top of the meat once it has come right off of the grill for a European twist to an American classic.

More of a plant-based person? Don’t panic: Grill a mix of summer or spring vegetables, cut into long slices, then spread a thin layer of our vegan Tomato-Basil pâté on top while they are still warm. Yum!

Indulge in Libations

Really looking to make your garden party the talk of the town? One word: wine. And lots of it.

When it comes to white wine, Chardonnay pairs beautifully with Sage & Pork Mousse and Truffle Mousse, while Riesling is a lovely accompaniment to Chicken Liver Mousse and Mushroom Artichoke.

As for reds, we suggest a glass of Pinot Noir with our Forest Mushroom or Pheasant Rosemary for a beautiful-yet-boozing pairing. More of a Merlot or Rosé enthusiast? Then opt for our Grand Marnier variety, boasting hearty flavors of cognac and fresh orange.

Cheers!

It’s no secret that the key to anyone’s heart is food— and this is especially true on Valentine’s Day.

For some couples (or anything in-between), this means going out to a fancy restaurant and ordering a lavish five-course dinner. However, for others, a quiet night in with creative cocktails, delicious snacks, and a good Netflix binge is what it’s all about.

If the latter is more your speed, consider these four savory pâté-tizers that will show off your cooking skills this Valentine’s Day.

Brie and Fig Crostini

Not only is our Brie and Fig Crostini recipe creamy, smooth and delicate in flavor, it’s also incredibly simple. Slice brie and warm in a pan for a few seconds until just before it melts. Top crostini with brie slices. Then, add a layer of Duck Rillette, which has been brought to room temperature. Top with freshly sliced figs or fig jam. Voila!

Cilantro Tomato Bruschetta

Dice tomatoes and cilantro together and mix with salt and pepper. Then, dice up your choice of any of our coarse cut pâtés (we recommend our Herb de Provence or our Wild Forest Mushroom). Mix the pâté with the tomato mixture, top the bread to serve, and watch your partner swoon over their gourmet appetizer.

French Picnic Spread

If you’re looking to make a romantic statement to a new beau — without looking like a 5-stage clinger — our French Picnic Spread is just the thing.

For this, you will absolutely need: pâté (of your choosing); fresh, crusty bread; cornichons; good cheese; cured meat; and, naturally, some wine. Feel free to incorporate some fresh fruit and a little honey for the cheese, too. Oh, and pro tip: Dress the table with a gingham cloth for a final touch!

3-Ingredient Cracker Bites

Feeling extra low-key this Valentine’s Day? Don’t fret: Our 3-Ingredient Cracker Bites recipes are here to help.

Our Black Peppercorn Mousse goes perfectly with caramelized onions and a mild smoked gouda, while smoked cheddar complements the bold flavors of our classic Chicken Liver Mousse. Another great combination is any of our vegan or vegetable varieties paired with creamy hummus and crunchy cucumbers. Yum!

You may have singled out pâté as everything you need to know about Alexian, but the truth is there’s much more to us than meets the eye (or shall we say, plate). Here, we highlight five tidbits of trivia to ponder as you munch away at (hopefully our) pâté!

We’re a Women-Owned Business

Women are behind many successful and growing companies— and Alexian Pâté is one of them.

We are certified as a Women Owned Business, by the Women’s Business Enterprise National Council (WBENC), and we will be celebrating our 39th anniversary this year. Not to toot our own horn, but we’d like to take this moment to quote Queen Bey and say… Who run the world? Girls!

We’re Also a Mother/Daughter Business

Yes, it’s true: Alexian is run by mother-daughter duo, Laurie and Alexandra. In fact, last May, we actually explored what really goes into a mother-daughter business — and how it affects their relationship — via our Mother’s Day blog post, “Mother’s Day with Alexian Pâté.”

We Love Community

We believe in helping others and supporting communities. We make regular donations to our local food banks, support national programs which provide assistance to those in need by way of home cooked meals, and donate to disaster recovery programs.

In addition, our pâtés are packaged in printed cardboard sleeves that carry the seal of the Forest Stewardship Council®, certifying that the sourcing of materials promotes responsible and sustainable forest management to support local communities. The corrugated cartons used to ship Alexian products are made from recycled materials and printed with water-based inks.

We Stand by Humane Farm Animal Care

A question we often get us asked here at Alexian about our meat-based products is: “Are the animals humanely raised?” The answer is yes!

Each farm and ranch from which we purchase our meat ingredients, practices good animal husbandry. Their animals are treated humanely, live comfortably, and live stress-free. They have access to the outdoors to roam freely as weather permits; they live in minimal confinement and have adequate space to move and perform the functions natural to their species; they have access to food and water and protection from the elements; and their diet is balanced with the proper nutrients and is free from any animal by-product

We Keep It Natural

All of our pâtés — yes, all — are 100% natural and feature no artificial colors, no preservatives, and no fillers. Additionally, the vendors from which we source the meats used in our pâtés certify that they are free from added hormones and antibiotics.

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