What is pâté, exactly?

You might have spotted pâté at your local French bistro or as part of a charcuterie spread. At first glance, its fancy name and delicate presentation might be intimidating, but don't let that fool you. Pâté is more than just a dish for special occasions—it's a rich, savory meat spread that works wonderfully on bread, in salads, or as a filling for sandwiches.

Discover everything you need to know about pâté, from the best ways to savor it to how to store it properly. Plus, Claudia Dionne, Brand Manager for Three Little Pigs, shares her expert tips for making the most of this delightful French delicacy.

What exactly is pâté?

Pâté is a classic blend of ground meat, spices, vegetables, and spirits like brandy or cognac. Its texture can range from silky smooth to thick and rustic, depending on the regional style and personal preference. The choice of protein also varies; popular options include goose liver, lobster, chicken, pork, and even mushrooms for a vegetarian version.

Common additions to pâté include truffles, pistachios, and dried fruits. Sometimes layers of cream or aspic jelly are added to enhance the flavors. Typically, pâté is presented in a terrine—a type of earthenware mold—which can also refer to the dish itself.

Different Types of Pâté

Coarse-Cut (Country-Style)

With its rustic texture and bold flavor, this pâté is a favorite choice. "This one is the most traditional," says Dionne. "Try it as a replacement for deli meat, paired with some fresh lettuce and a crispy baguette."

Mousse

Typically made with liver and blended with cream or egg whites, mousse pâté is prized for its velvety, creamy consistency. Truffles and sherry are often added for extra flavor. "This pâté is fully emulsified," says Dionne. "Its texture is similar to a smooth hummus or dip, making it perfect for spreading on crackers."

Pâté de Foie Gras

This luxurious, rich pâté is the pinnacle of the genre. Crafted from the liver of specially fattened geese or ducks, foie gras pâté became a culinary treasure in the late 1700s and continues to be a symbol of indulgence. As the priciest variety, it’s typically reserved for special celebrations.

Pâté en Croûte

This traditional style of pâté is encased in a golden, flaky crust. Typically, pork, veal, or poultry are combined with ingredients like mushrooms, nuts, or other robust add-ins, then baked to perfection.

Ways to Enjoy Pâté

Pâté is incredibly versatile—serve it on a charcuterie platter, slice it for sandwiches, or spread it on a bagel. "I believe it could be the next cream cheese," says Dionne. "It’s also a great way to add a French twist to any salad by using it as a protein."

Pâté makes a delicious dip for fresh vegetables, or even pairs beautifully with fruit and cheese for a unique dessert course. It’s perfect any time of day—whether at breakfast, lunch, or dinner.

Properly Storing Pâté

Unopened pâté can be stored for several months, though it's always a good idea to refer to the manufacturer’s label for precise shelf life information. After opening, store-bought pâté typically stays fresh for 7-10 days in the fridge.

Pâté can be frozen for up to 3 months. To preserve its flavor and texture, be sure to keep it in an airtight container—or leave it in its original packaging if unopened.