This class will define and explain the differences between a pâté, à pâté en croute and a terrine. We will learn how to handle, cut, store and serve a pâté or a terrine. We will sample different homemade pâté or terrines. This class will be lead by Daniel Teboul from Larchmont Charcuterie.
Daniel Teboul, the inspiration behind Larchmont Charcuterie, grew up in the French Alps, skiing in the winter, hiking in the summer, and passing through countless remote mountain villages. In France, meat curing is more a way of life than a pastime, and enduring local food traditions are passed on from generation to generation. None of what Daniel learned in his travels was lost, and he now brings this French artisanship and sensibility to the New World. His creations have the authentic and earthy taste of saucisson that was dried in an Alpine barn at an altitude of 10,000 feet.