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(based on 2 ratings)
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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 theindustry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.

We are pleased to introduce their latest creation, Pâté de Volaille a' L'Armagnac. This marvelous coarse, country pâté is made with chicken, chicken liver, and pork combined with dried plums, onions, parsley, mushrooms, and garlic. The addition of Armagnac makes this a truly fantastic pâté.

  • Contains soy products.
    • More information for the Pâté de Volaille a l'Armagnac
    Review Snapshot®
    Avg. Customer Rating:
     
    5 stars
    (based on 2 reviews)
     
    Best of the coarse patés
    By ConcettaVerified Reviewer from San Antonio. TX on 2/27/2007
    Pros:
    Durable, Good Value, High Quality
    Bottom Line:
    Yes, I would recommend this to a friend

    Comments about Pâté de Volaille a l'Armagnac:

    I think I have tried each flavore of coarse and smooth paté offered by [...] and this one is the favorite. Distinct flavors emerge and compliment one another.

     
    Delightful Pâté
    By Deborita516Verified Reviewer from Monroe, NY on 2/22/2007
    Pros:
    High Quality
    Bottom Line:
    Yes, I would recommend this to a friend

    Comments about Pâté de Volaille a l'Armagnac:

    Every Les Trois Petits Cochons Pate I've ordered has been spectacular. Best if allowed to come to room temperature before serving as it brings out the most flavor. A nice addition to a cheese tray.

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