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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.
Made with duck, chicken, turkey, cream, truffles, and Sherry blended to perfection to create this delicate and unique pork-free mousse.
Product Reviews Summary
Avg. Customer Rating:
4.8 stars
(based on 4 reviews)
100% of respondents would recommend this to a friend.
Customers most agreed on the following attributes:
Pros:
High quality(4)
I'm addicted!
By Love good food from Hagerstown md on 4/10/2008
Pros:
All Natural, Flavorful, High Quality
Best Uses:
Entertaining, Hors d'oeuvre, smooth and silky
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
It's complete and ready to serve. The perfect hors d'ouerve
Reminds me of my home country
By Rems
from Los Angeles, CA on 5/16/2007
from Los Angeles, CA on 5/16/2007
Pros:
Flavorful, High Quality
Best Uses:
Hors d'oeuvre
Describe Yourself:
Frequent Diner, Health Conscious, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Looked and tasted exactly the same as back in my home country in France.
Great product
By Glo from Bynum, TX on 2/23/2007
Pros:
Good Value, High Quality
Bottom Line:
Yes, I would recommend this to a friend
This is a smooth and wonderful product. Will buy again.
Inexpensive alternative to pate
By Giants fan from Mercerville, NJ on 2/22/2007
from Mercerville, NJ on 2/22/2007
Pros:
Durable, Good Value, High Quality
Best Uses:
Used for Beef Wellington
Bottom Line:
Yes, I would recommend this to a friend
I used this for a Beef Wellington dinner as a cheap alternative for liver pate. Easy, inexpensive and turned out great.