Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and the industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.
We are pleased to introduce their latest creation, Pâté de Volaille à L'Armagnac. This marvelous coarse, country pâté is made with chicken, chicken liver, and pork combined with dried plums, onions, parsley, mushrooms, and garlic. The addition of Armagnac makes this a truly fantastic pâté.
Contains soy products.