The history of Lucien Georgelin pâtes begins 40 years ago, when Lucien Georgelin himself prepared his pâtes in the winter after making his jams in the summer. Discover our delicious range of old preserves from yesteryear.This pepper and chorizo €‹€‹pâte is made from high quality ingredients and meat of French origin. It is ideal for enjoying our chorizo €‹€‹and pepper aperitif pâte with friends and discover the blend of Southern flavors that will delight your taste buds.Treat yourself to a traditional recipe, prepared by us in the heart of the South-West with choice ingredients. This homemade pâte is made without preservatives and additives, which explains the visible fat on the top.So let yourself be tempted by this most natural recipe, and you will see that as soon as you open the jar, its scent will immediately whet your appetite.
The history of Lucien Georgelin pates begins 40 years ago, when Lucien Georgelin himself prepared his pates in the winter after making his jams in the summer. Discover our delicious range of old preserves from yesteryear.Country pate is cooked the old-fashioned way, it is prepared in the heart of Lot et Garonne (47) with meat guaranteed to be 100% French, selected and high-quality ingredients.Our delicious country pate gives your meal all the friendly flavors of the South West.It is enjoyed with pleasure both as a starter and as a picnic.As soon as you open the jar, you will be able to appreciate this surprising smell of pate from yesteryear, it will perhaps remind you of the terrines made by your grandmothers.This homemade pate is made without additives, which explains the visible fat on the top.
The history of Lucien Georgelin pates begins 40 years ago, when Lucien Georgelin himself prepared his pates in the winter after making his jams in the summer. Discover our delicious range of traditional pates prepared as in the old days on farms.Sunday pate is one of our flagship products, it is made from high quality ingredients and meat of French origin, the ducks are selected to guarantee beautiful pieces of foie gras, in order to give all its nobility to our Sunday pate.For this recipe we wanted to make a pate for holidays or Sundays as was customary in the past during family meals. This tradition comes to us from Henri IV who had the habit of eating a chicken pot on Sundays, which is why our pate is made up of 20% real piece of foie gras.As soon as you open the jar, your taste buds will appreciate this surprising smell of pate from yesteryear, which will perhaps remind you of the terrines made by your grandmothers.If you find a little fat on this pate, it is because it does not contain any additive to fix the fat in the preparation, it is a recipe just like at home!
The history of Lucien Georgelin pâtes begins 40 years ago, when Lucien Georgelin himself prepared his pâtes in the winter after making his jams in the summer.In our pâte range from our regions, Lucien Georgelin wanted to pay tribute to his passion for cycling by taking a tour of France with pâtes. We can discover 8 gourmet stages made up of recipes made in France with local meats and ingredientsOur Basque pâte with Espelette pepper is cooked in the heart of the South-West in our workshops in Virazeil in Lot et Garonne. It pays homage to the Espelette pepper and its legend which tells that one winter day, a hungry traveler crossed the village. A couple shared with him the shelter of their hovel and their meager broth. The stranger then poured a red powder into the cold soup. The house was not heated due to lack of wood, but they did not feel cold and the meal was delicious thanks to this strange powder. Before leaving, the visitor offered them some chili seeds and explained to them the cultivation method. This is how the Espelette pepper was born.This delicious pâte gives your meal all the friendly flavors of the Basque country, it can be enjoyed as a starter or as a picnic.This homemade pâte is made without additives, which explains the visible fat on the top.
The history of Lucien Georgelin pates begins 40 years ago, when Lucien Georgelin himself prepared his pates in the winter after making his jams in the summer. Discover our delicious range of old preserves from yesteryear.For this preparation, Lucien Georgelin wanted to pay homage to his mother Elyse by using the recipe that she used to cook with her neighbors as was customary in the past on farms. Ancestral tradition obliges, this most natural pate is distinguished by the delicacy of its flesh and the finesse of its flavors.Just like at home, it is made from high quality ingredients and meat of French origin.As soon as you open the jar, you will be able to appreciate this surprising smell of pate from yesteryear, it will perhaps remind you of the terrines made by your grandmothers.
