1 78 g can of Paris Pâté Deviled Ham pâté
2 sesame bagels (or your choice of bagels)
2 slices of your choice of cheese (old cheddar, mozzarella or brie)
1 sliced tomato
2 lettuce leaves
mayonnaise to taste
1. Cut the two bagels in half.
2. Cook the two eggs (over easy or following your preferred method), add the cheese on top and let it melt slightly.
3. Toast the sliced bagels and spread the ham pâté on the top part of each bagel.
4. Spread mayonnaise on the other half of each bagel, add the lettuce, the slices of tomato, then the eggs and cheese. Close with the other bagel half and enjoy!
Liver and jam profiteroles
Preparation: 15 minutes
Servings: around 12 to 16 canapés
12 store-bought mini profiteroles
2 78 g cans of Paris Pâté Liver pâté
60 ml (1/4 cup) store-bought apricot or fig jam
a few sprigs of chives, chopped up
1. Refrigerate the Paris Pâté cans for a few hours before opening them to get an optimal texture.
2. Put the Paris Pâté into a pastry bag with a plain pastry tip*.
3. Open the profiteroles and insert a small spoonful of your choice of apricot or fig jam in its cavity.
4. Fill the profiteroles with a rosette of pâté, pressing gently into the pocket with a circular movement.
5. Sprinkle the chopped up chives on top of each. Serve.
Variation: Replace the profiteroles by mini vols-au-vent!
* Tips: Don’t have a pastry bag? You can simply use a medium sized Ziploc bag. Fill a corner of the bag with Paris Pâté and push it down gently to squeeze out any air bubbles. Cut the very tip of the corner of the bag with scissors to make an improvised pastry bag.
Liver pâté, onion confit and maple hors d’oeuvres
Preparation: 15 minutes
Cooking time: 20 to 25 minutes
Servings: 12 canapés or more
2 78 g containers of Paris Pâté Liver pâté
12 of your choice of crackers or assorted biscuits
60 ml (1/4 cup) home made maple onion confit (see recipe below), or store-bought confit
Home made maple onion confit
30 ml (2 tbsp.) butter
5 to 6 sliced onions
15 ml (1 tbsp.) maple syrup
salt and pepper
For the onion confit:
1. Melt the butter in a non-stick pot on low heat.
2. Add onions and cook for around 15 minutes, stirring a few times.
3. Add the maple syrup, then a little salt and pepper, mixing to coat the onions well. Cook for another 5 to 10 minutes on very low heat until the onions have caramelized. Let cool completely*.
For the canapés:
1. Spread a little Paris Pâté on each cracker.
2. Garnish with a bit of onion confit and serve.
*This onion confit can keep for several days in the fridge in an air tight container such as mason jar. You can also serve it with your favourite cheese, in a sandwich, with steak, etc.
1 78 g can of Paris Pâté Maple Ham pâté
1/3 cup (85 ml) mayonnaise
¼ tsp. (1 ml) paprika (plus more for garnish)
¼ cup (65 ml) parsley or other fresh herbs, chopped
Fresh ground pepper
1. Hard-boil the eggs: Place the eggs in a saucepan and fill with enough cool water to cover the eggs by two inches. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise. Remove the yolks and put them in a medium sized bowl. Place the whites on a serving platter.
3. Mash the yolks using a fork. Blend in mayonnaise, paprika and Paris Pâté Maple Ham, mixing till smooth.
4. Transfer the filling to a plastic bag or piping bag. If using a plastic bag, snip one corner off with a pair of scissors. Fill each white with the mixture so that they form little mounds over the top. You could also do this with a small spoon.
5. Sprinkle with fresh pepper and garnish with parsley or other fresh herbs of your choice.
2 78 g cans Paris Pâté Pork, Chicken, and Veal pâté
4 8-inch pita breads, cut in half
or 18 mini pita pockets carefully opened up halfway
½ cup (125 ml) olive oil or vegetable oil
2 cloves of garlic, minced
1 tsp. (5 ml) Dijon mustard
¼ cup (70 ml) red wine vinegar
2 tbsp. (30 ml) lemon juice
¼ tsp. (1.25 ml) dried oregano
½ tsp. (2.5 ml) sugar
¼ tsp. (1.25 ml) salt
¼ tsp. (1.25 ml) freshly ground black pepper
2 cups (500 ml) chopped romaine lettuce
½ cup (250 ml) English cucumber, cubed
¼ cup (80 ml) red pepper, cubed (about ¼ of a pepper)
12 cherry tomatoes, quartered or halved
12 Kalamata olives, coarsely chopped
¼ cup (125 ml) red onion, finely diced
1 cup (250 ml) crumbled feta cheese
1 tbsp. (15 ml) fresh parsley, chopped
1. In a small bowl, whisk together olive oil, garlic, Dijon, vinegar, lemon juice, oregano, sugar, salt and pepper. Pour 2-3 tbsp on salad and toss to coat. Reserve the rest for a later date.
*A store bought Greek salad dressing can be substituted if desired.
Salad and Sandwich Preparation:
1. In a large bowl, combine lettuce, parsley, cucumber, peppers, tomatoes, olives, onion, feta and toss gently.
2. Spread some Paris Pâté in each pita half and fill with salad. Serve at room temperature.
1 fresh baguette
1 78 g can of Paris Pâté Sandwich pâté, Country Style
2 lettuce leaves
½ red bell pepper, in strips
1 grilled chicken breast
vegetables marinated in spicy oil or brine
grated ginger to taste
fresh coriander to taste
1. Cut open a long baguette lengthwise.
Spread mayonnaise on one side. On the other side, spread a thick layer of liver Paris Pâté.
2. Add the lettuce.
3. In a small bowl, add the grilled chicken leftover (or cooked chicken breast) then add marinated vegetables in spicy oil or brine.
4. Add ¼ teaspoon of the grated ginger.
5. Mix everything together and put some of the mixture on top the lettuce.
6. Sprinkle the coriander on the chicken, to taste.
7. Close the sandwich and cut it in half to make two servings.
1-2 78 g cans Paris Pâté Ham, Veal, Bacon and Tomato pâté
4 slices country style crusty bread or sourdough bread
100 g cream cheese or creamy goat’s cheese
1 thinly sliced avocado
8 slices of cooked bacon
12 cherry tomatoes sliced or halved
4 thinly sliced radishes
black pepper to taste
1 tbsp. olive oil
1. Toast bread and let cool slightly. Spread ¼ – ½ a can of pâté onto each piece of bread. Cover with a few dollops of cream or goat’s cheese (approximately 2 to 3 tbsp. per toast).
2. Layer ¼ of the avocado slices onto each and top with tomatoes, radishes and bacon.
3. Finish off with ground pepper and a drizzle of olive oil.
Canned pâté can be kept on the shelf as long as it has not been opened. To enjoy the best taste and texture, we recommend putting the unopened can in the fridge for at least one hour before consuming it.
We recommend keeping leftovers in an sealed container that will keep it air tight. Be sure to consume leftovers within two days at most.
These products are quite alike and are made of similar ingredients. If there is any difference at all, it’s that the pâté de foie in the refrigerated section of the grocery store will not last as long as our products.
This air bubble occurs naturally during the cooking process and is normally found in most pâtés.
In Quebec, most big supermarkets (IGA, Metro, Provigo, Walmart) and many independent corner stores in the regions stock Paris Pâté products. Some supermarkets in other Canadian provinces also sell our products. If you cannot find Paris Pâté in your favourite supermarket, please advise us, and we will let you know of a supermarket nearby where it is available.
Sometimes supermarkets only offer the most popular flavours. if you make a request, the manager may be willing to add it to the store’s shelves. If that doesn’t work, contact us and we will be pleased to let you know which businesses close to you stock the flavour you are looking for.
All Paris Pâté products are a rich source of proteins and energy. Consult the nutritional information section of this website and click on the flavour you are interested in for details.
There are no coupons for these products, but they are often promoted in supermarket flyers.
Certainly, Paris Pâté cans are 100 % recyclable! They are even easier to recycle than other materials such as plastic or glass.
The early days to the present…
In 1933, right in the middle of the Great Depression, Aliments Ouimet-Cordon Bleu Inc. embarked on an adventure. With the help of a $20,000 loan, J-René Ouimet started up a company that distributed prepared foods and imported European cheeses. A farmer’s son, he quickly developed a faithful customer base. He named his company La maison J.-René Ouimet Ltée.
Around the same time the Faille brothers, Lucien and Aimé, launched their Cordon Bleu brand, which was inspired by the popularity of their mother’s pâtés. Mr. Ouimet was a neighbour of the Failles and was already the exclusive distributor of Cordon Bleu Ltée in Quebec and Ontario. He developed a particular interest in their company and became its owner a few years later.
Over the years, the company acquired the Paris Pâté brand and grouped together all its pâtés under this new signature.
Today, with all its expertise in pâtés and the production of canned foods, the company represents over 80 years of success with consumers!
Paris Pâté, a home-grown brand.
All our delicious food products are the product of continuous work and improvements. We comply with the highest quality standards, having served the most demanding clients since 1933.
It will be our pleasure to respond to your questions, comments, or suggestions. Please do not hesitate to contact us.