Pâté du Père Marc with Chimay beer - Bricquebec
Pork pâté prepared in the tradition of the Cistercian monks, by the Abbey of Notre-Dame de Grâce in Bricquebec.
In this simple and original recipe, these genius pork butchers have innovated by combining two famous quality products.
Chimay beer, famous result of the work of Belgian monks and the famous pâté recipe of Father Marc, founder of this unique adventure at the abbey.
Taste and find the best of both worlds.
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Pâté du Père Marc with Chimay beer
Supplier: Charcuteries de la Trappe - Abbey of Notre Dame de la Grace - Briquebec
Ingredients: Pork meat from Père Marc 54.4% (lean, breast and fat), pork 17.9% (liver and heart), Chimay beer 7.5% (water, barley malt, wheat starch, sugar, hops, yeast), onion, egg, milk, spices and herbs, salt, milk proteins, sugar
Origin of pork: France
Average nutritional value per 100g
Energy (kJ) / (kcal): 870/209
Fat (g): 15.1
of which saturated fatty acids (g): 5.6
Carbohydrates (g): 2.5
of which sugars (g): 1.5
Protein (g): 15.8
Salt (g): 1.1
Net Weight: 180g
Made in France
Pâté without coloring or preservatives, the pigs are raised in the open air, their diet is 100% vegetable.
DOM AUGUSTIN ONFROY
Founder 1824 - 1825
Father Onfroy, parish priest of Disgoville (Manche), wanted to become a Cistercian monk, but his bishop refused to see this excellent priest move away, whose pastoral zeal he appreciated. Finally he invites him to found himself a monastery in his diocese. Land in very poor condition was offered to him in Bricquebec; he accepts not without reluctance, giving the bishop the same answer that Saint Peter had given to Our Lord: "At your word, I will cast the net."
The abbey was founded on July 13, 1824.