Pate - what's your favorite?

[Flambeur]

I am a big fan of euro-style pork/chicken/etc liver/meat pate. When properly done those are delicious. The problem is that they are sooo inconsistent between brands/types. Sometimes you stumble onto something absolutely delicious in the most unexpected place, sometimes the most expensive fancy stuff just plain out sucks.

My neighborhood store used to make an amazing chicken liver pate but they stopped. The stuff they stock now just sucks. I remember one of my favorites was also a 99p pork pate from a convenience store in london. I don't know if it was full of MSG or lard, but it was probably better than anything store-bought that I tried before.

 

[The Wayfarer]

Alana's in Columbus had venison pate as an amuse amuse bouche this evening. It was delish.

 

[tagutcow]

Picard.

 

[The Swede]

fois gras?

 

[em36]

Chocolate.

Actually pork. The goose liver stuff is hit-and-miss.

 

[Douglas]

I make a country pate every Christmas, recipe from the Jacques Pepin/Julia Child "Cooking at Home" book. It is a massive pain ********** to procure all the ingredients around here (caul fat especially) and it takes a lot of time to grind all the meat and assemble etc. but it is so freaking delicious I'd do it even if I only got one bite of it each year. Fortunately, I get a lot more than just one bite!

 

[Piobaire]

One of my favorite available for purchase:

http://www.3pigs.com/pages/mousses-04.php

Recently had a pate from Ruhlman's book, venison with dried cherry. Was incredible. I plan to make several this year, as I cook my way through Ruhlman's book.

 

[goclarkanderson]

Chicken Pate. Oh! I just love it.

 

[odoreater]

 

[ad_infinitum]

 

[wmmk]

Rabbit.

 

[Spatlese]

From Oyama in Vancouver. Some of their products:

Creamy Porcini
Peppercorn
Cognac
Duck Grand Marnier
Duck Apricot
Goose with Truffels
Terrine d’Alsace
Pheasant Terrine
Wild Boar Terrine
Terrine de Campagne

My favorite is probably the porcini.