Pâté de volaille au piment d’Espelette is the successful combination of the authentic flavor of poultry pâté and the aromas of the Southwest.
Basque pepper. A staple of Basque cuisine (Pyrénées-Atlantiques), Espelette chili is prized for its fragrance, due to long drying in the sun. For five centuries, it has been used to accompany dishes from the Aquitaine region. This condiment adds a sweet aroma that enhances the taste of poultry pâté.
Dare to surprise. As an aperitif or an improvised starter, poultry pâté with Espelette chilli pepper will take your breath away with its unique fragrance. No stronger than pepper, it will delight the palates of young and old alike, and is perfect served with a green salad seasoned with olive oil.
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*France origin
| Per 100g | |
|---|---|
| Energy values | 284 kcal / 1175 kJ |
| Fats and oils | 23g |
| Of which saturated fatty acids | 8.4g |
| Carbohydrates | 0.9g |
| Of which sugars | 0.4g |
| Protein | 14.1g |
| Salt | 1.3g |
