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French Pork & Liver Pâté By Bourdain | BTB E88
F
French cuisine
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May 11, 2026
#Food
#Food
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Chapters
Transcript
0:00
Introduction to French Country Pâté and Recipe Setup
0:54
Sourcing Ingredients and Preparing Aromatics
2:12
Mixing the Pâté Base and Initial Seasoning
3:40
Forming the Pâté and Preparing the Bain-Marie
4:58
Baking and Pressing the Pâté with Weight
5:54
Cooling, Unmolding, and Troubleshooting the Pâté
6:54
Final Taste Test and Reflection on the Recipe
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