Origin and Raw Materials : Produced in Argoules near the Somme Bay in Northern France, this gourmet recipe features delicate poultry liver (30%) blended with French pork meat and fat. Mild onions, fine salt, ground black pepper, and authentic Calvados brandy (2.3%) round out the clean, flavorful formulation.

Producer : Founded in 1990 by Éric Van Oost, Conserverie St Christophe has established itself over more than 30 years as a benchmark for authentic regional gastronomy in Northern France. Located in a traditional farmhouse in Hauts-de-France, this family-owned enterprise preserves age-old charcuterie techniques. Driven by a commitment to quality and local heritage, the producer prioritizes short supply chains and close partnerships with local livestock farmers to ensure full traceability.

Manufacturing : Poultry liver and pork cuts are finely emulsionized to achieve a silky, uniform consistency. The mixture is seasoned, infused with Calvados, and jarred before undergoing gentle heat sterilization. This preserves natural freshness and spreadability without adding any artificial preservatives, colorings, or additives.

Tasting : The pate presents an exceptionally smooth and spreadable texture. On the nose, subtle poultry liver aromas intermingle gracefully with warm apple and oak notes from the Calvados spirit. On the palate, it feels silky and melt-in-the-mouth, leaving a long, balanced fruity finish.

Tasting Advice & Storage : Serve chilled at 8 to 10 degrees Celsius on fresh baguette, toasted sourdough, or warm brioche slices, paired with crisp French gherkins or sweet fig chutney. Perfectly paired with aromatic white wines from Alsace, dessert wines like Monbazillac, or artisanal French cider. Refrigerate after opening and consume within 2 to 3 days.

Awards & Environmental Certifications : Made exclusively with guaranteed 100% French meats. Produced under strict HACCP safety standards, free from preservatives, artificial flavors, GMOs, and colorings.