Pâté with Raspberries

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  • 2 tbsp vegetable oil10.5 oz chicken livers
  • 5 medium shallots (or 1 medium onion), julienned
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup white wine
  • 7 oz butter


Season the livers with salt and pepper, and allow to rest.

Heat the oil in a pan over high heat, add the livers, and brown them for a couple of minutes until seared. Lower the heat to medium, add the shallots, thyme, salt, and pepper, and stir. Add the wine to flambé the mixture, simmer for around 10 minutes. Transfer to a food processor and blend the mixture until smooth.

Set aside at room temperature until cold and transfer to a bowl. Add the butter –previously taken out of the fridge to soften it– and stir the mixture with a spatula, taking care not to leave any lumps, until smooth.

Transfer to a dish or a low baking pan, cover with plastic wrap, and refrigerate.

Ideally prepared for the following day, so that it reaches a good texture. It is a fresh pâté, so it will not last longer than three days in the fridge.