Jean Brunet Farmhouse Pâté is a sensory journey through French culinary heritage. The aroma is a whisper of nostalgia, promising a taste experience richly anchored in tradition. Crafted from a combination of duck and goose liver, each variety takes on a unique personality. With Armagnac, the pâté sings a sweet, fruity undertone, offsetting a robust and savory main note. A wild boar alternative offers distinctiveness with every bite, a nod to rustic terroir. Seasoned with spices, nutmeg, and pepper, the harmonious balance enhances the symphony of flavors, leading to a satisfying conclusion. Whether smooth and creamy or coarsely textured, the pâté feels pleasurable on the palate, and its spreadability invites an enjoyment with ease.
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Jean Brunet Farmhouse Pâté rests at the juncture where culinary tradition meets innovation. Tracing lineage to the late 1800s, the Brunet family charcuterie company embarked on a journey that has spanned generations. The 1960s marked a turning point, with Jean Brunet infusing his creativity into traditional recipes, with pâtés and terrines taking center stage. Through perfection and experimentation, Brunet brought forth a selection of exceptional pâté, propelling the company to new heights. Today, Jean Brunet Farmhouse Pâté continues to carry this pioneering torch, preserving the family’s culinary legacy whilst appealing to a modern palate.
Jean Brunet Farmhouse Pâté must be stored in a cool, dry place away from direct sunlight. Upon opening, seal in an airtight container or wrap tightly and refrigerate promptly. Ideally, the pâté should be consumed within a few days of opening.