If you have ever been curious about making pâté, but never knew where to start, this recipe is a nice introduction to this iconic, creative and boundless French craft. An art of yesteryear, which has traveled through time, never ceasing to inspire French chefs and home cooks alike. Jacques Pepin first shared this recipe in 1982 on “Everyday Cooking with Jacques Pepin”, the PBS TV Series that shed light on this newly immigrated French Chef who made his lifelong goal to introduce easy, unpretentious French dishes to the American public.

And this is indeed a surprisingly easy, quick and inexpensive recipe. The chicken livers can be intimidating at first, but again, in this recipe, they will simply be cooked on a pan in a quick and easy manner. If you get a chance, choose your chicken livers with a paler color – they are more delicate and tender. Also, even though the addition of cognac fits in the original recipe by Jacques Pépin, one can only admit that the French liquor can be hard to find or quite pricey outside of France. But you can easily substitute it for scotch whisky or even an ice-wine, which will play with sweeter and fruitier notes. Taking a little time to clarify your butter to form a sealing cap on top of the pâté will make a huge difference in preserving your pate (24h without a butter cap, 5 to 7 days with a butter cap, in the fridge.)

Last, but not least, as a snack or a fancy appetizer, you just can’t miss out on a few fresh baguette slices for serving.

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