Uploaded August 2025 | Updated September 2026, 4 hours ago
We are making Pâté De Campagne, a soulful french dish that isn't found in your local supermarket. We're going to visit my Butcher, try our best, and make some mistakes. Let's make for the first time, this Pork & Liver Pâté from Anthony Bourdain's Les Halles Cookbook. Please comment any thoughts or ideas you have!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
📚 Chapters
00:00 - Pâté De Campagne... what is it?
01:21 - Visiting My Butcher
01:58 - Prepping The Dish
03:39 - Comment Of The Week!
07:02 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• ½ lb. / 225 g. pork liver, cut into chunks to fit meat grinder
• ½ lb. / 225 g. pork fat, cut into chunks to fit meat grinder
• 1 lb. / 450 g. pork shoulder, cut into chunks to fit into meat grinder
• ½ Tbsp. black pepper
• scant pinch all spice
• 5 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 3 oz. / 75 ml. Cognac
• 3 oz. / 75 ml. white wine
• 4 sprigs flat parsley, finely chopped
• 1 Tbsp. (I totally did 2) Kosher salt
• 1 large egg
• ½ lb. / 225 g. caul fat (I used thinly sliced bacon)
• 1 credit card
🫕 Equipment
• large bowl
• good strong meat grinder (unless you have the butcher do it for you)
• terrine mold
• aluminum foil
• bain-marie (a big roasting pan with water in it, which you're going to put the terrine mold into)
• meat thermometer
• 5 Ib/2-kg weight
#anthonybourdain #mitchmai #frenchfood
We are making Pâté De Campagne, a soulful french dish that isn't found in your local supermarket. We're going to visit my Butcher, try our best, and make some mistakes. Let's make for the first time, this Pork & Liver Pâté from Anthony Bourdain's Les Halles Cookbook. Please comment any thoughts or ideas you have!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
📚 Chapters
00:00 - Pâté De Campagne... what is it?
01:21 - Visiting My Butcher
01:58 - Prepping The Dish
03:39 - Comment Of The Week!
07:02 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• ½ lb. / 225 g. pork liver, cut into chunks to fit meat grinder
• ½ lb. / 225 g. pork fat, cut into chunks to fit meat grinder
• 1 lb. / 450 g. pork shoulder, cut into chunks to fit into meat grinder
• ½ Tbsp. black pepper
• scant pinch all spice
• 5 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 3 oz. / 75 ml. Cognac
• 3 oz. / 75 ml. white wine
• 4 sprigs flat parsley, finely chopped
• 1 Tbsp. (I totally did 2) Kosher salt
• 1 large egg
• ½ lb. / 225 g. caul fat (I used thinly sliced bacon)
• 1 credit card
🫕 Equipment
• large bowl
• good strong meat grinder (unless you have the butcher do it for you)
• terrine mold
• aluminum foil
• bain-marie (a big roasting pan with water in it, which you're going to put the terrine mold into)
• meat thermometer
• 5 Ib/2-kg weight
#anthonybourdain #mitchmai #frenchfood
