Paté de Chartres

For 300 years, Pâté de Chartres has been a symbol of local cuisine. Invented in the 17th century, the pâté was prepared with guignard, wild birds that stopped in Beauce on their way south. Today, it combines partridge or duck with foie gras and truffles, all enhanced with subtle spices. It can be enjoyed in a pastry crust or in a terrine. The best chefs put it on the menu in the fall.