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Good Pate?? Calgary

danniek Mar 27, 2009 03:41 PM

So, I just got back from another fabulous lunch at Mercato and had their Pate as a starter today. It was spectacular!!! So, naturally I asked if they sell it in the store. And of course, the answer is a big fat no. So now I am super unimpressed and was wondering if you all have any favorite pates and where you buy them.

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    marcopolo RE: danniek Mar 27, 2009 04:34 PM

    i would imagine the pat├ęs from l'├ępicerie (made in-house) and also from bite in Inglewood are good, but i haven't tried them yet...

    1 Reply
    1. re: marcopolo
      John Manzo RE: marcopolo Mar 27, 2009 11:21 PM

      They're SUPERB and they LOVE to give out generous samples!!!

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      fotze RE: danniek Mar 27, 2009 04:53 PM

      I swear by the Wild Boar Pate by Valbella meats, can find it all over the city at various spots but I am sure you have tried it before, mind you I can only compare it to the gross goo that Safeway brand that tastes very funky.

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        miss.foodie RE: danniek Mar 27, 2009 05:47 PM

        L'Epicerie has some fantastic pates! As well as some of their other items.. You can refer to a previous post...


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          seemac70 RE: danniek Mar 27, 2009 06:45 PM

          Although many of Janice Beaton's products are so over priced as to be absurd...

          There are a few pates available at each store that are quite good. Made in Quebec, very tasty. Also, they aren't crazy expensive.

          I don't mean to pick on her operation exactly, it's just that many Calgarians have more money than brains. After a while, for me anyways, not rewarding exploitive pricing is a bit of a principle thing. Cry me a river about overhead and all that stuff. Not my problem.

          The manager of Osteria de Medeci was whining in the Herald the other day... Unbelievable.

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            Leibowitz RE: danniek Mar 27, 2009 07:01 PM

            Definitely try the duck pate at Fleur de Sel. (Bring a friend - it's a splitter.) Maybe if you're extra nice to Patrice (the owner)...

            1. sarah galvin RE: danniek Mar 27, 2009 07:14 PM

              L'epicerie has wonderful pates.

              1 Reply
              1. re: sarah galvin
                SpudMurphy RE: sarah galvin Mar 30, 2009 11:48 AM

                Another vote for L'Epicerie. The pork/hazelnut pate is my fav. The pork/prune is also delicious.

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                lynnrb RE: danniek Mar 31, 2009 01:59 PM

                Funny I had the same thing on the weekend. It was good.... I see someone already mentioned BIte in Inglewood...that would be my first choice as well. Nice people. Fresh duck and lamb delivered every week!

                1. Hoj RE: danniek Apr 22, 2009 11:39 PM

                  Another vote for l'epicerie. they have a number of sandwiches with several pates available to go as well. (IIRC)

                  1. d
                    danniek RE: danniek May 1, 2009 09:23 PM

                    So, I was finally downtown today and had a chance to stop in at L'epicerie, and OH MY GOD.

                    I was blown away by this place. The girl behind the counter was so helpful and Dominique was great to speak with. I left with quite a lot more than I expected to, but I am so looking forward to trying it all again.

                    I think I will have to make this a regular stop when I am downtown.

                    1. worldwidestuff RE: danniek Jun 19, 2009 12:22 PM

                      Finally. Today I had a sandwich at this place.
                      Perigord with Rilette. Excellent.

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                        armicho RE: danniek Sep 20, 2009 10:39 AM

                        I looked up Calgary Pate and read all of the replies and became so inspired that I looked up Pork Pate with HAzelnuts and found a great recipe. I made it and wow - it is amazing. I thought that it was going to be very difficult but really surprised myself - I also got 3 "loafs" of pate from this one recipe. The only hard thing about making it is that it is really hard to find pork liver in Calgary grocery stores - the only place is TNT market in the misc meat section... Also, i hand chopped all of the meat to avoid a creamy pate - do not - do not use a food processor to chop your meat you will get a very undesirable texture. If you want the recipe here it is!! http://www.travelerslunchbox.com/jour...

                        1 Reply
                        1. re: armicho
                          Albertagirl RE: armicho Sep 21, 2009 06:46 PM

                          Nice to see someone trying their hand at making their own. I have made it using a recipe in Saveur magazine a while back. It uses pork shoulder, pork fatback, and a duck breast. I have used the pork from Spragg Meats at CFM. You can order it for pick-up the following weekend. My recipe doesn't call for pork liver. I try to eat organic meat in general, but would especially for something like liver. Their meat is excellent. We are hooked on their Farmer Sausage (having it grilled tonight!) which they usually have samples of. I don't find it difficult either, the only thing is the time it takes to marinate the pork and duck, (a couple of days) and then waiting a day after to let it age. We have it with home-made dill pickles, radishes, and greens, and a mustard-y vinaigrette. Really good!

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                          Pintye RE: danniek Sep 21, 2009 06:29 PM

                          Being a little biased, I would have to say that I am a big fan of the pate sold at the hungarian deli at the crossroads market. They sell goose pate instead of the usual pork, or duck liver. And it is easily a favorite of mine. Personally their is no comparison between goose and pork liver, duck is not bad but I prefer goose. They sell smoked or non, and also coarse or fine, and maybe more I'm not too sure. Its not ridiculously priced and the people who work at the place are really nice. Doesn't hurt if you speak a little hungarian too.....

                          3 Replies
                          1. re: Pintye
                            worldwidestuff RE: Pintye Sep 21, 2009 07:00 PM

                            Huh. I have to go back. Did not see it the last time.

                            1. re: worldwidestuff
                              Pintye RE: worldwidestuff Sep 21, 2009 07:03 PM

                              Its in the front counter to the left when you have just come in the front doors of the market. Just ask them about the goose pate, or ask for libamaj if you feel up to it, pronounced Lee-ba-mai.

                              1. re: Pintye
                                SpudMurphy RE: Pintye Sep 22, 2009 01:41 PM

                                The pork pate at L'Epicerie is made with pork cheeks.

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