Home > Magazine Archives > May 15, 2005 Issue > Tastes
Premium Pâté
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.
To Continue Reading This Page, Become a WineSpectator.com Member Today!
Get a SNEAK PREVIEW of the Top 100 Wines of 2009 on Monday, Nov. 16th
PLUS:
• Search over 200,000 wine ratings and tasting notes
• Get FREE mobile access
• Consult our editors' blogs
• Find widely available wines and good values
• Get e-newsletters with ADVANCE ratings
Log In If You're Already a WineSpectator.com Member
