This is a recipe that is passed from generations to generations in Emilie's family. Pauline, our 6-month-daugther already learns how to make good pate.

The pork paté is the best of all, the tastiest and the easier to prepare (compared to other types of meats that are more difficult to bone.

To make about 15 preserving jars, like on the picture, you’ll need about 5 kilos of meat (11lb).

-       3 kilos (7lbs)  of mixed pork meat: pork belly and throat (greasy)

-       2 kilos (4lbs) of pork/poultry liver

-       2 onions, 1 shallot, 2 garlic cloves, a lot of parsley

-       1 small glass of brandy, 1 small glass of very strong coffee (expresso)

-       5 eggs

-       2 tablespoon of pepper per kilo of meat (so 10 tablespoon in this case). You can mix grey pepper and 5 bays.

-       15 grams of salt per kilo of meat (so 75 grams of salt) – be careful to be very precise with the salt.

-       Add thyme and a laurel leaf on top of the mixture in the preserving jar before closing it.

Then, you need strong arms and an electric meat mincer. You cut all the meat in pieces and put them in the mincer. You mix all of the above and put them in preserving jars. Pass them on the sterilizer for 3 hours.

The pate are even better if you wait for few month before eating them….Enjoy !!

France Just For You

Experts in self-drive tours in France

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Jackie & Joe
Our trip to Paris, Normandy and the Lore Valley could not have been more enjoyable thanks to all the personalized attention that Emilie gave our requests! She even delivered on the perfect weather we asked for! All of the accommodations were very comfortable and the hosts were so friendly, helpful, and fluent in English. Although I am not usually a …
Earl
It's hard to know where to begin. We stumbled across France Just For You by accident when researching ideas for our three week visit to France. We made contact with Emily by email and began a conversation over the coming weeks as she planned a self-guided holiday for us, designed to fulfil our dream of staying in French b'n'bs in wine-growing …
Natalie & Family
My husband was born in France and moved to Australia in 1970 when he was just 5. He went back for the last time in 1980 and had not returned since. In January 2017 I started to formulate an idea to surprise him with a trip back home. Being Australian, we love road trips but without his French language skills I felt a bit scared to start booking …
Robert
From Bordeaux, Medoc wineries, Basque country of France and Spain, Carcassone, Dordogne, pre-historic caves, beautiful medieval towns and villages, switch-back mountain roads, sunshine, truffles, food & wine and gracious b&b hosts to final flight home, this was the trip of a lifetime! We drove over 3,200 kms with the help of our included gps and …
Don
We heard about Emilie from a friend who used her travel services twice. They spoke so highly of her we figured we had to visit France just to meet her. We traveled to the Loire Valley with another couple and she interviewed us separately to understand what we wanted to see and do and what we didn’t want to do. As a result, she designed a perfect …
Elle
Laura and Emilie planned such a professional, authentic and fantastic trip that it has become one of my favorite vacations! Excursions, accommodations, and suggested activities were flawless -- such that the only difficult decision for us was what to select from scrumptious French cuisine. I was hesitant at first to trust an unknown online trip …