Monday, April 05, 2021

Easter lunch: the appetizer

We started with a local specialty, pâté de Pâques, also known as pâté Berrichon, named for the Berry province where it's most commonly made. We didn't make this ourselves. This one comes from the poultry vendor at the local markets, but they're also available in local boulangeries (bakeries) and charcuteries (delis) this time of year.

A serving of pâté de Pâques (Easter pâté).

It's made with flavored pork sausage meat and hard-boiled eggs baked into a flaky pastry crust. It can be quite rich, given that the crust is made with a lot of butter. We split this portion in two for our appetizer. Ken drank a Montbazillac from down near Bergerac, I enjoyed a local sparkling wine. Next up: the main course.


  1. I can't wait to see what the main course is!

  2. I know I would like that!

  3. Although I've never heard of pâté de Pâque, I'm sure I would love it.

  4. Ready-made dishes in France are often amazing.

  5. judy, and tasty, too!

    michael, stay tuned!

    evelyn, it's a nice treat.

    mitch, :)

    bettyann, it was. Leftovers today. :)

    chris, agreed.


Pour your heart out! I'm listening.