Pates, Rillettes and Terrines

France is renowned for its pâtés, rillettes, and terrines—delicate accompaniments crafted with meat and fat. Pâté is a rich spread made from a variety of meats, while terrines, with their firmer texture, can be sliced. Rillettes are also slow-cooked spreads, but they have a coarser texture, as the meat in this specialties is always shredded.

Duck, venison, seafood, and vegetables are common ingredients in pâtés, rillettes, and terrines. A duck pâté or terrine is a classic yet decadent choice, and sea-scented options like mackerel or scallop rillettes offer a taste of the ocean. For a Mediterranean twist, ingredients like green olives, tomatoes, and aubergines add delicious depth to these spreads.