If you have ever attempted to cook something you have only ever ordered in restaurants, and it ends up reminding you of dishes you have ordered in restaurants… then you know what I am talking about! The pate turned out great and I could not be happier considering it was a first attempt as well as the time involved. Including prep, clean up, cooking, think along the lines of pan fried chicken, but just like fried chicken it is more than worth the effort! I served it simply with a baguette, salad of small greens, toasted pumpkin seeds, Dijon and Colman’s Mustard. I paired it with a 2007 Minervois by Chateau Vaissiere, this bottle has a lot of funk and dark fruit, but is lightened at the finish by great overall acidity. A win in the kitchen and super yum wine, life is good.