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TASTE ACADEMY

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Cooking is not only about tasting and creating meals, but also about discovering cultures and diversities as well as expressing one’s creativity.


By getting to know various culinary traditions, we can discover the people, their history, customs and lifestyles. We encourage you to taste our exquisite and proven recipes as well as to use the knowledge and experience of our experts. The DOLCE VITA magazine allows you to discover the best tastes as well as current culinary, fashion and lifestyle trends.

Homemade pâté

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  • hare or rabbit meat (carcass and offal)
  • 25 dag full-fat pork
  • 25 dag pork liver
  • 6 dag fatback
  • 10 dag mirepoix (onion, carrot, parsley)
  • 1-2 bay leaves
  • a few allspice berries and peppercorns
  • 6 dag dry roll
  • 3-4 eggs
  • 2 dag dried mushrooms
  • salt
  • ginger
  • nutmeg

Directions:

Put the meat, cleaned vegetables and mushrooms into a pot with water, season and simmer over a low heat. Add salt about halfway through the cooking. Add the fatback add the end and cook for about 30 minutes until all ingredients are really soft and tender. Chop the cleaned liver, pour over with 1/8 l boiling stock, cover and simmer for 5 minutes. Let the meat and liver cool, then mix with dry roll soaked in cold stock and blend or grind thoroughly to obtain a homogeneous mass. Add salt, pepper, ginger, a pinch of nutmeg and eggs to taste. Pour the mass into a baking mould, greased and dusted with breadcrumbs beforehand. Bake in the oven at 180°C for 1 ½ hour.

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Ingredients:

  • Mirepoix
  • Nutmeg
  • Pork
  • Pork liver
  • Salt
  • Roll
  • Allspice berries
  • Bay
  • Black pepper
  • Dried mushrooms
  • Eggs
  • Fatback
  • Ginger
  • Hare or rabit meat
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