{"id":7103528304674,"title":"Pork Pâté with Cristian Parra Chef's recipe by Anne Rozès - 200g","handle":"pork-pate-by-anne-rozes-180g","description":"\u003cp\u003eThe Pork Pâté is prepared by Conserverie Anne Rozès, a small family run business in the village of Briscous, at the heart of Basque Country, in collaboration with the 2 stars' chef Christian Parra who created and shared his recipe with the cannery.\u003c\/p\u003e\n\u003cp\u003eSince 1970, the Anne Rozès cannery have been cooking and preparing all kind of food: duck, pork, veal, but also vegetables such as lentils or white beans of French origin with recipes and techniques following the Basque tradition.\u003c\/p\u003e\n\u003cp\u003eIn the Basque Country, each farmer has his own secret recipe. For Christian Parra who uses an old family recipe, the pâté contains half a laurel leaf and \"goulat\", the tasty pork throat which gives the preparation its delicate and soft texture as well as its deep meat flavor.\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003ePRODUCT DETAILS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Advice:\u003c\/strong\u003e\u003cbr\u003eThe Pork Pâté will be best enjoyed served as an appéritif, opened 30 minutes before eating and spread on a slice of Baguette or Pain de Campagne, toasted milk bread (shoku pan) or even crackers. Add some sliced Cornichons or olives on the top for a truly tasteful experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Recommendation:\u003c\/strong\u003e\u003cbr\u003eTo fully enjoy the Pork Pâté, we recommend a red wine with low tanin level, fruity and light such as Gamay (Côtes du Rhone) or Beaujolais (Brouilly). For a truly Basque experience, pair the pâté with a local Red Irouléguy, you won't be disappointed!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; font-size: 13px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eFrance (Basque Country)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eSize\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e200g\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003ePork meat from France, pork liver (30%), salt, pepper, sugar, Espelette peppers PDO (0.1%), bay leaf.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003ePreservation\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eto be stored in a cool and dry place, away from light. After opening, to be transfered in an airtight container or a jar then stored in the cold part of a refrigerator (0° to +4°C) and consumed within 48 hours. Storing the pâté in its original opened can is to be avoided.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e\u003cstrong\u003e-\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDisclaimer: \u003c\/strong\u003eThese summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eAnne Rozès\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"logo Anne Rozès\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_Logo_240x240.jpg?v=1661237896\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComing from a long family tradition in the spirits industry, Anne and Philippe Rozès started the cannery in 1970. The production workshop was set up in the small town of Lahonce on the banks of the Adour river, in the Pays Basque area. Anne was then cooking and preparing canned products, while her husband Philippe travelled all over Aquitaine in a small van filled with samples.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_3_2048x2048.jpg?v=1661237914\" alt=\"Anne \u0026amp; philippe Rozès\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe small cannery started with duck and cooked vegetables products, but as the years went by, the range of products expanded: veal axoa, Espelette pepper pâté, piperade, garbure and black cherry jams... With time, a growing number of retailers started offering their products throughout the France's South-West: butchers, delicatessens, creameries and wineries were offering Anne Rozès preserves.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_2_2048x2048.jpg?v=1661237914\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThen in 2005, after their son Franck took over the canning factory in 1998, a turning point: A partnership was concluded with Christian Parra, a two-starred chef, for three of his recipes, including black pudding. Christian's experience and reputation opened the doors to the restaurant world and reinforced Anne rozès products' reputation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"Anne Rozès Shop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_1_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eNowadays, the Anne Rozès team is composed of 15 people, and a store has been opened to showcase their authentic know-how and delicious recipes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_4_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eReviews\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e","published_at":"2022-09-01T11:20:14+09:00","created_at":"2022-09-01T11:20:14+09:00","vendor":"Asahi Grant","type":"Pâté \u0026 Terrines","tags":[":japanese:［アンヌ・ロゼス］バスク風ポークパテ クリスチャン・パラ シェフのレシピ - 200g:end japanese:","Brand_Anne Rozes","Region_Basque Country","Valentine"],"price":165000,"price_min":165000,"price_max":165000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40751207579682,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Pork Pâté with Cristian Parra Chef's recipe by Anne Rozès - 200g","public_title":null,"options":["Default Title"],"price":165000,"weight":250,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_3.png?v=1661999388","\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_1.png?v=1661999388","\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_2.png?v=1661999388"],"featured_image":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_3.png?v=1661999388","options":["Title"],"media":[{"alt":null,"id":22435901472802,"position":1,"preview_image":{"aspect_ratio":1.25,"height":800,"width":1000,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_3.png?v=1661999388"},"aspect_ratio":1.25,"height":800,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_3.png?v=1661999388","width":1000},{"alt":null,"id":22435901407266,"position":2,"preview_image":{"aspect_ratio":1.25,"height":800,"width":1000,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_1.png?v=1661999388"},"aspect_ratio":1.25,"height":800,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_1.png?v=1661999388","width":1000},{"alt":null,"id":22435901440034,"position":3,"preview_image":{"aspect_ratio":1.25,"height":800,"width":1000,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_2.png?v=1661999388"},"aspect_ratio":1.25,"height":800,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateDePorc_2.png?v=1661999388","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eThe Pork Pâté is prepared by Conserverie Anne Rozès, a small family run business in the village of Briscous, at the heart of Basque Country, in collaboration with the 2 stars' chef Christian Parra who created and shared his recipe with the cannery.\u003c\/p\u003e\n\u003cp\u003eSince 1970, the Anne Rozès cannery have been cooking and preparing all kind of food: duck, pork, veal, but also vegetables such as lentils or white beans of French origin with recipes and techniques following the Basque tradition.\u003c\/p\u003e\n\u003cp\u003eIn the Basque Country, each farmer has his own secret recipe. For Christian Parra who uses an old family recipe, the pâté contains half a laurel leaf and \"goulat\", the tasty pork throat which gives the preparation its delicate and soft texture as well as its deep meat flavor.\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003ePRODUCT DETAILS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Advice:\u003c\/strong\u003e\u003cbr\u003eThe Pork Pâté will be best enjoyed served as an appéritif, opened 30 minutes before eating and spread on a slice of Baguette or Pain de Campagne, toasted milk bread (shoku pan) or even crackers. Add some sliced Cornichons or olives on the top for a truly tasteful experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Recommendation:\u003c\/strong\u003e\u003cbr\u003eTo fully enjoy the Pork Pâté, we recommend a red wine with low tanin level, fruity and light such as Gamay (Côtes du Rhone) or Beaujolais (Brouilly). For a truly Basque experience, pair the pâté with a local Red Irouléguy, you won't be disappointed!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; font-size: 13px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eFrance (Basque Country)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eSize\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e200g\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003ePork meat from France, pork liver (30%), salt, pepper, sugar, Espelette peppers PDO (0.1%), bay leaf.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003ePreservation\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eto be stored in a cool and dry place, away from light. After opening, to be transfered in an airtight container or a jar then stored in the cold part of a refrigerator (0° to +4°C) and consumed within 48 hours. Storing the pâté in its original opened can is to be avoided.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e\u003cstrong\u003e-\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDisclaimer: \u003c\/strong\u003eThese summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eAnne Rozès\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"logo Anne Rozès\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_Logo_240x240.jpg?v=1661237896\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComing from a long family tradition in the spirits industry, Anne and Philippe Rozès started the cannery in 1970. The production workshop was set up in the small town of Lahonce on the banks of the Adour river, in the Pays Basque area. Anne was then cooking and preparing canned products, while her husband Philippe travelled all over Aquitaine in a small van filled with samples.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_3_2048x2048.jpg?v=1661237914\" alt=\"Anne \u0026amp; philippe Rozès\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe small cannery started with duck and cooked vegetables products, but as the years went by, the range of products expanded: veal axoa, Espelette pepper pâté, piperade, garbure and black cherry jams... With time, a growing number of retailers started offering their products throughout the France's South-West: butchers, delicatessens, creameries and wineries were offering Anne Rozès preserves.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_2_2048x2048.jpg?v=1661237914\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThen in 2005, after their son Franck took over the canning factory in 1998, a turning point: A partnership was concluded with Christian Parra, a two-starred chef, for three of his recipes, including black pudding. Christian's experience and reputation opened the doors to the restaurant world and reinforced Anne rozès products' reputation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"Anne Rozès Shop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_1_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eNowadays, the Anne Rozès team is composed of 15 people, and a store has been opened to showcase their authentic know-how and delicious recipes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_4_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eReviews\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e"}