Among Le Creuset’s heritage cookware, the Terrine stands out as an exquisitely French piece. The beautifully crafted loaf-shaped vessel has a long and rich history that winds through years of French culinary tradition. “Terrine” refers to both the dish itself and the style of food it’s traditionally used to prepare; over the years, our Terrine dish has also been adopted as an elegant serving piece for a diverse variety of dishes that range from meatloaf to pound cake to custard. This classic cookware embodies Le Creuset’s culinary legacy, deep heritage and enduring craftsmanship.
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Exploring the Terrine’s Origins
The terrine takes its name from the French “terre,” which means earth. The word described a simple earthenware pot that was used as a mold and baking dish to press various meats and vegetables during cooking, resulting in a compact dish that could be sliced and served. Early terrines were often shaped like animals to depict the contents of the dish inside. Over time, the loaf-shaped pan became the most common shape and set the standard for generations of French gastronomy. Like paté, terrines combine meat or fish, fat, spices, vegetables and even fruit into layers that are pressed, cooked slowly and sliced to serve. Paté alone is typically smoother and lighter, while “paté en terrine” offers a more rustic and layered preparation with a variety of textural elements. Our recipe for Country Pork and Chicken Paté makes a perfect starting place for cooks ready to try terrine.
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Terrine for Today
Paté and terrines have always been a classic in French culinary tradition, but they experienced a surge of American interest in the mid-20th century. In fact, Julia Child famously wrote in her beloved cookbook Mastering the Art of French Cooking that “the memory of a good French paté can haunt you for years.” As trends shifted, the dishes fell out of style in the U.S. for many years until very recently when young chefs across the globe began playing with the traditional preparation. Buzzy wine bars, French-inspired bistros, experimental pop-ups — they are all trying their hand at the terrine. If you find yourself intrigued by the less traditional terrine explorations, you may enjoy making our Lemon Raspberry and Madeleine Terrine, which allows the pressed mold method of the terrine to develop a beautifully layered dessert.
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Terrine, Perfected
While the original terrines were crafted from humble earthenware, Le Creuset’s heritage Terrine is crafted from our legendary enameled cast iron with a heavy, tight-fitting lid that locks in steam and keeps food hot or cold until serving. Its versatile shape and design make the Terrine an ideal choice for not only patés but also for baking various breads or assembling layered desserts. Celebrate centuries of French culinary tradition and bring a piece of Le Creuset’s legacy to the table with the Paté Terrine.
Shop the Traditional Rectangular Terrine
