Module 12: Week of November 2-8, 2025
Introductions
This week, we will focus on pâté and guinea fowl, learning both classic and modern methods of preparation. We will make pâté using precise seasoning and temperature control to achieve a smooth texture, and cook guinea fowl with techniques that keep the meat tender and flavorful. These dishes will help us practice balance, refinement, and attention to detail in our cooking.
Background Information
Pâté originated in France as a method of preserving and elevating meats through a finely ground mixture of liver, fat, herbs, and seasonings. Traditionally baked in pastry or set in a terrine, pâté evolved from a rustic preparation to a refined dish often made with duck, chicken, or goose liver. Its rich, smooth texture and balanced seasoning require precise temperature control and careful blending, highlighting the importance of technique in achieving both flavor and consistency (Taste of France Magazine, 2023; Encyclopaedia Britannica, n.d.).
Guinea fowl is a lean, flavorful game bird known for its slightly earthy, delicate taste and darker meat compared to chicken. Originating from Africa and now popular in European cuisine, it requires careful cooking to retain moisture due to its low fat content. Commonly roasted or seared, guinea fowl pairs well with robust herbs and sweet or earthy sides, making it a versatile protein that showcases control and balance in preparation (Fine Dining Lovers, n.d.; Professional Secrets, n.d.).
Recipe Research & Development
This week, it is our understanding that all recipes have been given to us except for the aioli. For the aioli, I plan on using the recipe we used last week for the mustard aioli.
Plating Inspiration
Plan of Work & Recipes
Works Cited
Encyclopaedia Britannica. (n.d.). Pâté. In Encyclopaedia Britannica. Retrieved November 4, 2025, from https://www.britannica.com/topic/pate
Fine Dining Lovers. (n.d.). Guinea fowl recipes: 3 gourmet chef recipes. Retrieved November 4, 2025, from https://www.finedininglovers.com/explore/articles/guinea-fowl-recipes-3-gourmet-chef-recipes
Professional Secrets. (n.d.). Guinea fowl. Retrieved November 4, 2025, from https://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/meat-guide/poultry/guineafowl/
Taste of France Magazine. (2023, August 22). Pâté: An iconic French dish with a rich history. Retrieved November 4, 2025, from https://tasteoffrancemag.com/trending/pate-an-iconic-french-dish-with-a-rich-history/
Wikipedia. (n.d.). Pâté. In Wikipedia. Retrieved November 4, 2025, from https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9
Jack Burke 
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