Alain Bosc’s advices
Made up of a stuffing made from veal and pork enclosed in shortcrust pastry, this Nîmes delicacy, which can be found at the stalls of the Halles de Nîmes or the city’s charcutiers*, can be eaten hot or warm, at aperitif or salad but always with a glass of Costières de Nîmes. It can be accompanied by a white or a red because it all depends on the context.
The opinion of Nîmes wine merchant Alain Bosc**:
On the go
“Served as an aperitif, the Petit Pâté de Nîmes is eaten cold, with your fingers. The wine should be salty and tangy to help whet the appetite. I am therefore thinking of wines from the south of Costières de Nîmes, such as the Le B en blanc vintage from Mas Mellet, which has a lovely freshness and is naturally thirst-quenching.”
At the beach
“For a picnic, the real people from Nîmes will take a Petit Pâté in their lunch basket with a starter. You will then need a friendly, fresh, fruity, almost naughty red wine. The Nîmois Ni Toi vintage from Château Guiot, easy to drink, will be perfect.”
At the table
With a sophisticated starter, the Pâté will be served lukewarm: you will therefore need a very sunny red wine, with character. Very digestible, the Bien luné cuvée from Domaine Terre des Chardons, with its typical tapenade aromas, will do the job ideally.
* For example at the Petit Nîmois – 4 place Maréchal Foch 30000 Nîmes – 04 66 23 73 56 – www.lepetitnimois.com
** Les Plaisirs de la Table – 1 rue Racine 30900 Nîmes – 04 66 36 26 06