# Pâté de champagne

**URL:** <https://community.anovaculinary.com/t/pate-de-champagne/2905>\
**Category:** Anova Precision® Cooker\
**Tags:** pork\
**Created:** [December 10, 2016, 11:09am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905 "2016-12-10T11:09:14Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![Anakin](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anakin/32/170_2.png) [@Anakin](https://community.anovaculinary.com/u/Anakin)\
**Post date:** [December 10, 2016, 11:09am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905/1 "2016-12-10T11:09:14Z")

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Vacuum sealed loaf pan (terrine) Anova temp 65,5°C/151F, Time : approx 2,5 hours . Core temp. must be a least 65,5° C !!!

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/314136b1e795c655856bd2b6470d4478b7c6a1ef.png)

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**Author:** ![HunterC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/hunterc/32/878_2.png) [@HunterC](https://community.anovaculinary.com/u/HunterC)\
**Post date:** [December 11, 2016, 1:01am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905/2 "2016-12-11T01:01:00Z")

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That looks amazing!

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**Author:** ![blaze\_125](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/blaze_125/32/191_2.png) [@blaze\_125](https://community.anovaculinary.com/u/blaze_125)\
**Post date:** [December 11, 2016, 7:34am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905/3 "2016-12-11T07:34:42Z")

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Yum. I’d sear that external layer of bacon but yum none the less.