Log In / Join Now

Magazine Archives: May 15, 2005

Premium Pâté

Pâté doesn't have to be complicated to be good
Sam Gugino
Issue: May 15, 2005


When I was working in a restaurant in Philadelphia some years ago, a customer exclaimed, "I just love pâté. What is pâté, anyway?" Well, it can be as simple as pureed chicken livers mashed into a ramekin or as elaborate as a thrush terrine with foie gras and Armagnac.

For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2005.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


WineRatings+ app: Download now for 300,000+ ratings.