Country Pâté (Pâté de Campagne) | Cooking The French Laundry

Country Pâté (Pâté de Campagne). One of the first things that I ever learned while I was working at Bouchon in Beverly Hills. One of the chefs asked if I wanted to stay a little longer after work to help with the Pâté. Boy let me tell you whut. This was the most amazing thing that I have ever done. Taking something that is almost a soup (bad description) and turning it into a lovely meat log, so full of spice and everything nice. After I was shown how to make it I was judged by the Head Chef and then I was put in charge of making the Pâté from then on (until I left). This recipe is a close one to me and I always love to make it and have people try it for the first time and are blown away at how amazing it is.
Served with some mustard, pickles and toast and I am set.
If you ever have the opportunity to make a Pâté or at least try it, do not hesitate.
If you want to see anything specific don't forget to leave it in the comments and always share with your friends!!!
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Music:
Scootaloo: Jobii
www.epidemicsound.com/track/O...
Before Chill: Yomoti
www.epidemicsound.com/track/v...
Pate Farce
250 grams fat back, diced
375 grams veal chuck, diced
500 grams chicken livers, diced
2 egg yolks
85 grams brandy
250 grams bread, no crust
250 grams whole milk
26 grams salt
6 grams thyme
5 bay leaves
6 grams nutmeg
6 grams black pepper
1 gram pink salt

[@cheftuan]

Chef, I love your videos and appreciate your skills!

[@Tahya1970]

Very nice

[@AlysiasArtStudio]

Thank you so much Chef! I’m making this for culinary school this weekend! Looks perfect!

[@Seanc0272]

Thank You so much. I am glad you like it and am grateful that you are going to try it. Let me know how it comes out.

[@Andrew-nm3oz]

Welcome back. Video production on point!

[@Seanc0272]

Thank You. I have been learning slowly.

[@lucabanfi379]

looks good! for me it's fun to see a different recipe from what I've been taught and currently use in my kitchen. Just made a venison pate with rosemary, dried cranberries and toasted pepitas for an event we have coming up. Keep up the good cooking!

[@hbomb4246]

Another great recipe, I never knew the trick with the bacon . Happy new year to you

[@Seanc0272]

Happy New Year to you also!!! It is a very cool trick to have learned. If the bacon does get to long you can always snip it while it is hanging too.

[@NonstandardDeviation]

French Laundry is back, awesome! Happy new year!

[@Seanc0272]

Happy New Year!!!!! Yes I have finally made something that is in the French Laundry World. It has been a while. I miss it. Thank You for watching!!!!

[@craigdunn3436]

Happy New Year Sean. Now... for a little Country Pâté Action! 😋

[@Seanc0272]

Happy New Year Craig!!! I hope this inspires you to make pate.

[@craigdunn3436]

@@Seanc0272 Are you kidding man? I'm already salivating profusely! 😂 Gotta make this one for sure... THX!

[@jmadd1000]

That’s a lot of work but it looks amazing.

[@Seanc0272]

So much work. But worth it!!!

[@cathys949]

My supermarkets locally do not sell veal. Could i sub in chicken or turkey thigh instead? Or any other ideas? Yours looks beautiful, much more spreadable than ones i have made without bread.

[@adrianojordao4634]

You cook. Looks very yami.

[@MarionMakarewicz]

#2? I was thinking that was for dry, long cure, uncooked. #1 for cooked meats. Interesting.

[@ch_blue511]

No, you are correct. He either misspoke, or is incorrect. Use Cure #1.

[@davidjory5291]

My limited experience with pate' recipes (usually a way to use pheasants in my freezer) is that they don't include the bread-and-milk. That must smooth the pate' - but isn't pate' de campagna supposed to be chunky (at least with more bits that a goose liver pate', for example). Eggs make perfect sense.

[@marekmagyar5119]

can't go wrong with a classic! by the way, the plate looks great too, where can I get a set?

[@Seanc0272]

Nothing wrong with a classic. Plus the whole thing of people not wanting to learn it any more. A dying art form. www.replacements.com/china-victorian-english-pottery-skull-dinner-plate/p/105064921?rplSrc=GPLA&rplSubEvent=151823&productTargetID=&dvc=m&rplsku=25&gclid=EAIaIQobChMI0Y_lwuKC7gIVXRmtBh1rRwRuEAQYASABEgLPHvD_BwE

[@joyce_oates]

I too love that skull plate! Thanks for the info Sean!❤️

[@MyogaReyao]

This is awesome! I wanted to ask, do you know how to make a pate en croute? I’ve always been interested but finding recipes is so hard

[@Seanc0272]

I have never made an en croute recipe for pate. I have wanted to try but never had the mold or someone to teach me. There are a couple of good videos on KZbin where they show how to make it.

[@divadjm]

There’s a criminal amount of nutmeg in this recipe…especially if you’re grating it fresh (which takes forever to accumulate 6g). Also, as I probed for temp, I got a wildly varied reading from top to bottom…ranging from 136° to 165° from top to bottom (not a false reading from touching the bottom btw). The flavor of this is very nutmeg forward.

[@roberttownsend5583]

Where have you been all my life ?

[@hasandastarl3430]

chef hi,which one do you use Fahrenheit or Celsius ?

[@Seanc0272]

Fahrenheit cook at 300 until it reaches 155f

[@jeremyng7255]

great and amazing video overall, but the music is way too loud

[@sureyamartin4029]

U should’ve put words by ingredients

[@Seanc0272]

Yes I should but it does take a lot of time to edit that in and it is written in the description. I have done it on some other videos. ( still trying to find my style)