Don’t know the difference between foie gras pâté and pâté en croute? This handy guide shows you what’s on the menu at Atout.
Terrine of Duck Foie Gras
Just like wine, duck foie gras terrine tastes better with time as its flavours mature when properly preserved. Here, the liver is lightly seasoned with salt, pepper, nutmeg and sweet
wine before slowly being cooked and pressed into a terrine before serving. Spread it on warm, toasted brioche to give it a little crunch.
Crispy Black Pudding & Apple Sauce
To achieve a perfectly crispy black pudding that’s still soft on the inside, pig’s blood is combined with hard fat from the pork jowl and set in a terrine mould instead of a sausage
casing. It is then pan-fried and served with a classic apple sauce, and can be eaten either as an appetiser or main course.
Pâté en Croûte
The type of meat doesn’t really matter in a pâté en croûte — it can be made with rabbit, pork, duck, or even foie gras — as long as the crust is cooked properly, and the filling is
tasty and moist. This dish is a signature at Atout, and Chef Heuberger plans to participate in the 2019 Pâté-Croûte World Championship with this recipe.
Char Grilled Andouillette AAAAA
The andouillette is not a sausage for the faint-hearted. Its main ingredients are pig intestines and stomach that have been put through a cleaning process before being marinated
with onions, garlic, mustard, brandy, nutmeg, peppercorn, parsley and white wine for three days. After grilling, it’s served with house-made sweet French mustard.
Toulouse Pork Sausage
This simple, satisfying sausage is made with antibiotic and hormone-free Canadian pork, seasoned with sea salt, black peppercorns and a little bit of nutmeg, cayenne and
cumin. A careful combination of pork belly and pork neck is required to achieve the right balance of fat and meat, best eaten with a side of salad and mashed potato.
Chef Heuberger’s personal favourite of his charcuterie repertoire is duck rillettes, which uses a whole duck with zero waste. After the duck is deboned, its meat is cured with sea
salt and peppercorns while its bones are used to make stock. The cured meat is then slow-cooked with vegetables and rendered duck fat for three to four hours before it becomes a
Pig Head Terrine
If you’re feeling a little adventurous, try the pig head terrine — made with the snout, jowls, ears, and any other meat found on a pig’s head. After deboning, the meat is brined in
herbs and spices for 48 hours and cooked in vegetable stock. The fat is skimmed so the result is actually a rather healthy dish that’s high in collagen, served with a light
Jambonneaux (Knuckle in Jelly)
For a meatier version of the pig head terrine, there’s the “jambonneaux" which is made with deboned pork knuckle, set in jelly and best eaten as an appetiser. This charcuterie
also goes through a brining process before being cooked in vegetable stock, and is a milder option for the squeamish diner.
Cooking beef tongue can be a delicate process. If not done well, the muscle either ends up very tough, or very stringy. But when cooked just right, its texture is soft and
gelatinous. At Atout, the tongue is brined for 48 hours in herbs and spices, then cooked for at least five hours in vegetable stock. After the inedible skin is removed, the
remaining meat is sliced and served with pickles, mustard and horseradish.
Chicken Liver & Foie Gras Pâté
You may already be well acquainted with chicken liver pate, but at Atout, this basic spread is done a little differently. The chicken liver is blended with equal parts foie gras to
give it an even richer flavour, along with fresh orange juice, eggs, and butter. The concoction is sealed into jars and baked before being sold as takeaway or served with toasted