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Located in:
Meats/Seafood, Paté
Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.
Les Trois Petits Cochons (The Three Little Pigs) have created a spicy mousse featuring turkey liver, blended with pork and sprinkled with black peppercorns. This mousse is slightly sweetened with honey.
Very mild
By Pate' lover
from Way down South on 9/15/2007
from Way down South on 9/15/2007
Pros:
High Quality, Tender, Very smooth
Cons:
could be a little saltier
Best Uses:
Entertaining, Hors d'oeuvre
Describe Yourself:
Foodie
Comments about Mousse au Poivre Noir:
First time ordering this pate', I found it to be a bit too mild for my taste. However, it spreads nicely and is very good quality product.