Duck carcass

The pâté platter is a refined dish of European cuisine that embodies a wealth of flavors and textures. At its core are delicate rillettes made from duck, chicken liver, and mackerel, each with its unique character. The combination of port wine, cream, and spices gives the pâtés a sophisticated depth, while pistachios and green onions add freshness and crunch. The dish's history is rooted in French gastronomic tradition where pâtés were valued as an integral part of festive tables. It is not just an appetizer but a true culinary work of art, perfectly suited for elegant dinners and wine tastings. The flavor unfolds gradually: first the light sweetness of the port wine, then the velvety texture of the pâté, and finally the nutty notes of pistachios. It is served with crispy toasts to highlight its richness and complexity.

Duck rillettes is a refined dish of European cuisine rooted in French gastronomic tradition. It is a delicate paste made from slowly braised duck meat, infused with the aromas of thyme, rosemary, and shallots that melts in your mouth. Duck fat adds richness and a velvety texture to the dish, while garlic provides a subtle spiciness. Rillettes are traditionally served chilled on crispy baguette or with pickled vegetables, creating a perfect balance of flavors. It is ideal for a cozy family dinner or as an exquisite appetizer on a festive table.