A recipe in the purest Breton tradition: the Bleu-Blanc-Cœur farmhouse pâté is a delicious recipe prepared by Hénaff.
Today, as always. Bleu-Blanc-Cœur farmhouse pâtés and liver pâtés are based on a traditional Breton recipe. The method hasn’t changed: liver and pork neck is coarsely chopped when cold. Gourmet enthusiasts will recognise the splash of Armagnac and touch of garlic and onion that adds to the pâté’s flavour. The special “house” touch: the use of natural binders in this recipe. Just serve and enjoy!
A rustic pleasure.. Farmhouse pâté can be dressed up in several ways. In rustic mode, its full flavour can be enjoyed simply on a slice of traditional French bread. For a more sophisticated touch, the pâté can be served with a fresh salad of peppery arugula leaves. Useful tip: a turn of the pepper mill (black pepper or mixed-berry pepper) will provide a sprinkle of delicious flakes that will perfectly complement the granite-like appearance of the pâté!