Pâté doesn't have to be complicated to be good
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.