Charcuterie, Fois Gras & Pate

Savoury duck specialties and cassoulet have recently become popular across Canada. But Patrick offers the true taste – two decades ago, he pioneered these specialities in Toronto.

Patrick graduated from culinary school in Toulouse, at the top of the class with Dominique Toulousy – chef-proprietor of the famed Les Jardins de l’Opera, long-recognized as finest restaurant in Toulouse. The two remain good friends.

charcuterie-picPâté and foie gras – few other foods so express the soul of the fabulous traditions of French cuisine!

Throughout France, conserves of pâtés, luxurious foie gras and other foods – treasures of the Southwest – are legendary, sought after as gourmet gifts, delicious souvenirs, or for simply opening up and digging in.
In his youth, Patrick began to learn about the art of making pâtés and preparing foie gras, helping at the charcuterie of his aunt and charcutier uncle, in the village of Salles-Courbatier, in the Aveyron region of Southwest France. Just a short drive south, in the town of St. Affrique, the original word charcuitier was reputedly first coined.

pate in jar(1)That tradition and a lifetime of experience and know-how Chef Patrick puts into his premium specialties. Featuring the finest local, Canadian ingredients, these are truly craft-made products, sold at prices far below that charged for imported conserves in Canada’s leading gourmet shops.
His pâtés, available and served in select Toronto pâtisseries and cafés, earned the distinction of «Best pâté we’ve had in years» (Toronto Life Food Guide, 2000).

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