Eguisheim, with its enchanting medieval streets adorned with flowers, captivated me instantly. During my three-day stay, I delighted in many local dishes, but the highlight was a rich French Liver Pâté served with crusty bread and cornichons at a charming winstub.
Captivated by its velvety texture and earthy, savory flavor, I knew I had to recreate it back home. Here is a look at my unforgettable time in Eguisheim and the recipe I developed to bring a piece of Alsace back to the kitchen.
Three Days in Eguisheim: A Food Lover’s Paradise
Nestled along the Alsace Wine Route just south of Colmar, Eguisheim feels like stepping into a storybook.
- The Vibe: The town is built in concentric rings around a central octagonal castle, meaning every stroll reveals colorful half-timbered houses adorned with geraniums, hidden courtyards, and local wine cellars.
- The Highlights: Beyond wandering the ramparts and tasting local Crémant d’Alsace and Gewurztraminer, the local gastronomy is deeply comforting. The pâté tradition here relies on high-quality regional ingredients, often subtly spiced with nutmeg, cloves, and a splash of local schnaps or wine.
Recreating the Alsace Pâté at Home
To capture that authentic French pâté de campagne style, this recipe balances rich pork liver and Creme Fraiche, aromatics, herbs, and a touch of cognac or dry white wine. For this recipe I used Sherry Cooking wine.
Retrieving 3 sprigs of fresh Thyme from my herbal garden 
Clean and marinade chicken liver in Brandy or Sherry cooking wine for 1 hr. in the refrigerator 
Fry minced yellow onion until translucent 
Add chicken liver and fresh thyme to the onion. Continue cooking for 10 min. 
Fry chicken liver and fresh thyme in a pan for 10 min. 
After 10 min. add 3 tbsp of Brandy etc. and cook on high for 1 min. 
Pulse the cooked chicken liver mixture in a food processor 
Add butter, creme fraiche (or sour cream/cream cheese) to liver mixture. Season with a dash of salt and pepper to taste 
Pulse the Liver mixture in food processor until smooth. Let cool for 10 min. 
Fill finished and cooled Liver pate in containers or terrines 
Crush some Peppercorns 
Sprinkle Chicken Liver Pate with crushed peppercorns and decorate with Parsley 
Sprinkle with crushed peppercorns and decorate with Parsley
You should begin your preparations the day prior, as the liver pâté must chill in the refrigerator overnight to enhance its flavor.
Ingredients:
- 1 lb chicken livers, cleaned and de-skinned
- 6 tbsp Cognac or Brandy (or Sherry cooking wine if unavailable)
- 3 sprigs fresh thyme
- 1/2 medium onion, chopped
- 1/3 cup butter
- Dash of salt and black pepper
- 1/2 cup sour cream and cream cheese mixture (used in place of crème fraîche)
- Toasted slices of French baguette (for serving)
Instructions:
- Clean and marinate the Livers:
Rinse the chicken livers thoroughly under cold water. Pat them dry with paper towels and carefully trim away any visible connective tissue, fat, or green spots. Marinate the chicken liver for 1 hour in Cognac, Brandy or Sherry cooking wine. - Sauté the Aromatics and Livers:
Drain the marinade, but keep it for later. In a skillet, melt a portion of the butter over medium heat. Add the chopped onion and fresh thyme sprigs, cooking until the onions are soft and translucent. Add the cleaned chicken livers to the pan. - Sear and Flambé/Simmer:
Sear the livers until they are browned on the outside but still slightly pink on the inside (about 3 to 5 minutes per side). Pour in the Cognac, brandy, or sherry cooking wine marinade. Let it simmer for a couple of minutes to cook off the sharp alcohol bite and infuse the flavors. Remove and discard the thyme sprigs. - Blend until Smooth:
Transfer the cooked liver and onion mixture into a food processor or blender. Add the remaining butter, the sour cream and cream cheese mixture, and a dash of salt and pepper. Pulse and blend until completely smooth and velvety. - Chill and Set:
Taste and adjust the seasoning if needed. Pour the pâté into a serving dish or ramekins, smooth the top, and cover. Place in the refrigerator to chill and firm up for at least 2 hours before serving. - Serve:
Spread generously over toasted slices of French baguette and enjoy!
Some substitutes: Instead of Creme Fraìche, cream cheese mixed with sour cream can be used and will easier spread (some people use chicken fat). If Cognac or Brandy is not available, Sherry cooking wine can be used. Important: It’s best to be left in the refrigerator overnight to expand and develop the flavor.
Decorate with a parsley, thyme or rosemary sprig and crushed peppercorns on top.
This Pâté is a special treat when served as Canapes with Crackers or French Baguette I bake my own German Breads, so this Pate makes a great sandwich when I feel like eating Liverwurst
This spread can be eaten with French Baguette or my Bauernbrot, or simply some crackers
French Liver Pâté can also be frozen in those terrines covered with foil. Makes great gifts too
I am reluctant to pay Deli prices, so I tried to recreate this type of smooth Liverwurst and my mothers more rustic, called “Hausmacher” Leberwurst, at home.
French Liver Pate
Ingredients
- 1 lb Chicken liver, cleaned and de-skinned
- 6 tbsp Cognac or Brandy, if not available Sherry cooking wine.
- 3 sprigs of fresh thyme
- 1/2 medium onion
- 1/3 cup butter
- Dash of salt, pepper
- 1/2 cup of sour cream and cream cheese mixture (instead of Creme fraìche)
- Toasted slices of French Baguette
Instructions
- Remove the skin of the Chicken liver.
- Wash in cold water and dry it with paper towel.
- Marinate for 1 hour in Cognac (or Brandy, Sherry wine)
- Remove the small leaves of the thyme sprigs and chop them very small.
- Mince onion very fine.
- Heat half of the Butter in a pan and fry the onion until turning translucent.
- Add the the drained and marinated chicken liver and the thyme. Keep the Marinade.
- Combine and fry for 10 minutes at mid temperature.
- Stir occasionally.
- Add the rest of the Marinade, turn on high to bring it to boil, then turn off immediately.
- Let cool for 5 minutes.
- Drop the mixture into the blender or food processor.
- Mix or pulse for several second.
- Add the rest of the Butter and Sour cream to ther mixer.
- Mix until smooth.
- Spice with salt and pepper to your taste.
- Let cool completely in a bowl.
- The consistency should be like baby porridge,
- It will harden some, but still spreadable.
- Let cool in a bowl, then fill in containers.
- Cool in refrigerator overnight and consume the the next day.
Notes
Sherry cooking wine is easily found in stores and a great substitute. Decorate with a parsley, thyme or rosemary sprig and crushed peppercorns
Can be made in a jar. Taste great with my French Baguette recipe
