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Good Pate?? Calgary

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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  1. 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

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

    2. 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.

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


        1. 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.

          1. 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. re: sarah galvin

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

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

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

                      1. 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

                          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!

                        2. 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

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

                            1. re: worldwidestuff

                              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

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