Pâtés from the South of France :
Thyme-flavoured duck pâté – chives-flavoured guinea-fowl pâté – rosemary-flavoured pâté – tarragon-flavoured goose pâté – marjoram-flavoured hare pâté – olive-flavoured duck pâté – pistachio and foie gras-flavoured pâté.
Wild flavoured pâtés :
Basil-flavoured venison pâté – hazelnut-flavoured pheasant pâté – Gallic boar pâté – hare pâté – juniper berries-flavoured quail pâté – champagne marc-flavoured venison pâté.
Gascon pâtés :
Duck pâté – green pepper-flavoured duck pâté - country liver pâté – chicken liver pâté – chef’s own pâté - green pepper-flavoured liver pâté – shallot-flavoured pâté – Gascon pâté – hare pâté flavoured with wine from the Gascon hill – duck pâté flavoured with 8 % petal-shaped smoked magret – cepe-flavoured forest pâté.
Fruity pâtés :
Grapes and champagne ratafia-flavoured guinea-fowl pâté – orange and Armagnac-flavoured duck pâté – Morello cherry and kirsch cherry liqueur-flavoured duck pâté – fig-flavoured duck pâté – green tea and grapefruit-flavoured duck pâté – peach and honey-flavoured duck pâté – black mushroom and saké-flavoured duck pâté.