Sandwich Pâté Lorrain
Pâté Lorrain in a baguette: a Baccarat charcutier's day-after workaround that turns the pastry-wrapped pork-and-veal pie into a hand-held lunch.
Baguette Pâté
Sandwich Pâté Hénaff
A blue-and-yellow tin keyed open, the whole-pig pate spread the length of a baguette: the sandwich pate Henaff is how the Bigouden coast has carried lunch to the boat and the field since 1915.
Sandwich Pâté en Croûte
The charcuterie sandwich that arrives with its own pastry attached: slices of pate en croute, a terrine baked inside a butter-dough case, the cut face a mosaic of meat, jelly and crust.
Sandwich Pâté de Campagne
Country-style pâté sandwich with cornichons.
Sandwich Gésiers Confits
Duck gizzards, the tough grinding muscle, turned by confit into a firm sliceable charcuterie and laid in crusted bread, the salade landaise garnish given the lead.
Sandwich Foie Gras-Pain d'Épices
Foie gras on pain d'épices: the dark honey-and-spice loaf is the seasoning, the sweetness baked into the bread so fat and warm spice arrive in one bite. A Southwest holiday opener.
Sandwich Foie Gras-Confiture de Figues
Foie gras barely cool against a dark streak of fig jam, the sweetness cutting the liver's fat so it reads as luxury and not a slab. A Southwest France occasion, with a name two thousand years old.
Sandwich au Pâté
A Gare de Lyon kiosk sells a half-baguette with a centimetre slab of pâté de campagne and two cornichons in a paper twist on the side, for four euros, to commuters eating standing on the platform.
Sandwich au Pâté de Canard d'Amiens
A Picardy pâté en croûte, brown disc with a dark duck oval at its centre, laid on baguette with a cornichon on the side, sliced off the round at the Amiens charcutier window.
Sandwich au Foie Gras
Foie gras pared to two things, the liver and the bread, with salt the only correction and no sweet foil at all. The Southwest's plainest luxury, won or lost on the temperature of a slice of terrine.
Sandwich au Confit de Canard
Duck leg salted, slow-cooked in its own fat, then shredded warm into a baguette with a spoon of fig confit and the skin crisped back through the meat.