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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.

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