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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. Contains soy products.
This is a delectable mousse of goose liver, pork, mushrooms flavored with the right spices and delicately sweetened with Sauternes wine. A perfect combination!
All gone at the party!
By Aicram from Mississippi on 7/1/2008
Pros:
Flavorful, High Quality, Tender
Best Uses:
Entertaining, Hors d'oeuvre
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
I have served this at many cocktail parties. At one party, a guest balked at eating goose liver (she had never tried it) - as the party went on she decided to try it and ended up eating half the loaf. If you have never tried a mousse containing goose liver - you can't go wrong here. Serve with a hardy cracker (for newbies) and a fine, light cracker (for mousse lovers).
absolutly perfect!
By frenchie
from cincinnati,oh on 1/7/2008
from cincinnati,oh on 1/7/2008
Pros:
Flavorful, High Quality, The best
Best Uses:
Entertaining, Hors d'oeuvre
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
I love all the French products. I ordered many different pates and butter and it is just like being home in France, perfect. [...]