{"title":"The Conservators","description":"\u003ch2\u003eLes Conservistes – Amour de Pâté – For the love of preserves\u003c\/h2\u003e\n\u003cp\u003eFor the love of preserves, the brand Les Conservistes was founded in 2017 in Saint-Sever, France. But it wasn't just the love of canned goods, but above all the love of pâté, Amour de Pâté, that gave the two friends Jean-Baptiste \u0026 Romain the idea to produce homemade pâté. The aim was to modernize the know-how and taste of bygone times with a contemporary look. Since 2019, when they brought their school friend Yohan to the table, there have been three of them.\u003cbr\u003eThus, Les Conservistes are a delicious combination of preserving tradition, Les Conservateurs, and advancing modernity, Les Progressistes. With their delicious pâtés, they are reinterpreting a very traditional French product in a modern way: for gastronomy and for you at home.\u003c\/p\u003e\n\u003cp\u003eJean-Baptiste had an incredible pâté recipe from his grandmother. With just the right seasoning and exactly the right texture, the newly developed pâtés, Majesté, Devin, Éternel, Audace, and Genèse, have a unique taste and character. Romain, the creative one, gave the canned design a touch of aesthetics, elegance, and originality. Simple and stylish, each variety has a catchy name and its own color. Yohan works on the future, making contacts with restaurateurs and retailers.\u003c\/p\u003e\n\u003ch3\u003eCollaborations – Les Conservistes in search of the best ingredients\u003c\/h3\u003e\n\u003cp\u003eIn search of the best, indeed extraordinary, ingredients, Les Conservistes have entered into great collaborations with regional farmers. The pork for the pâtés comes from an old, noble breed, the Black Prince of Biscaya, the Armagnac from the Domaine de Laballe, which has been producing Armagnac for 8 generations, the Foie Gras is produced by the Larrieu family in the heart of Chalosse in its 5th generation, and the cultivation of Piment d'Espelette from the Pyrenees has also been in the hands of the Malnou family for seven generations. A appreciative collaboration based on respect, tradition and a lot of know-how. Welcome to the surprising pâté universe of the Conservistes. Bon Appétit.\u003c\/p\u003e","products":[{"product_id":"les-conservistes-pt-de-porc-ternel","title":"Pâté de Porc Éternel – Liver Pâté","description":"\u003ch2\u003ePâté de Porc Éternal – Liver Pâté by Les Conservistes \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Éternal\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003ePâté de Porc\u003c\/strong\u003e made from Prince noir de Biscay pork, refined with Armagnac. A typical \u003cstrong\u003eFrench pâté\u003c\/strong\u003e from Aquitaine. Aquitaine, that historical region in southwestern France, bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its excellent cuisine, fine pork, and outstanding brandy, Armagnac.\u003c\/p\u003e\n\u003ch3\u003eLiver Pâté from Prince de noir de Biscay Pig\u003c\/h3\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with extraordinary marbling and incomparable quality. The old breed is naturally hardy and raised outdoors with 100% natural feed.\u003c\/p\u003e\n\u003cp\u003eSince 1820, the passion for Armagnac, a brandy with a protected designation of origin produced in Gascony, has been passed down through the Laudet family at Domaine de Laballe. In the 8th generation, Cyril and his wife Julie took up the torch to continue the family tradition with the dynamism of renewal: \"Armagnac is back.\" \u003c\/p\u003e\n\u003cp\u003eÉternal (the Eternal), as the pork pâté is called, accompanied by the phrase \"The pâté refined by the angels,\" refers here to the phenomenon of the natural evaporation of alcohol during Armagnac maturation in barrels, which is also called the angels' share. Subtly dosed, Armagnac brings all its complexity to this extraordinary pâté, lending it lightness and sophistication.\u003c\/p\u003e\n\u003cp\u003eThe deliberately coarse, grainy texture and the gourmet aspect give the Éternal Pâté de Porc a taste of pâtés from times gone by, just as Jean-Baptiste's grandmother always made them: good pork and pork liver coarsely ground, seasoned with a splash of Armagnac, salt, pepper, and of course a little garlic, and most importantly: with a pinch of love. \u003c\/p\u003e\n\u003ch3\u003ePâté de Porc – French Pâté with Armagnac\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the \"canners\" Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipe, using high-quality raw materials and with great love for canning, they create true gourmet pâtés in modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety. \u003c\/p\u003e\n\u003ch3\u003ePrince noir de Baiscay – Modern Pâté from an Old Breed\u003c\/h3\u003e\n\u003cp\u003eThis old pig breed, Prince noir de Biscay, the Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty inclinations, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred in the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the pork pâté Éternal, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eÉternal Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif on baguette, as a side dish with a green salad, and of course it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French gherkins. \u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":56364261540166,"sku":"048LES0005","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/les-conservistes-pate-de-porc-eternel_845593e7-70a9-475d-ac16-e6a4e23e0874.jpg?v=1776146585"},{"product_id":"les-conservistes-pt-de-porc-audace","title":"Pâté de Porc Audace – Pork Liver Pâté","description":"\u003ch2\u003ePâté de Porc Audace – Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Audace\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e made from Prince noir de Biscay pork, refined with Piment du Béarn. A typical \u003cstrong\u003eFrench pâté\u003c\/strong\u003e from Aquitaine. Aquitaine, that historical region in southwestern France bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its fine cuisine, excellent pork, and outstanding chili, the Piment du Béarn.\u003c\/p\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with extraordinary marbling and unparalleled quality. The old breed is naturally hardy and raised outdoors on 100% natural feed.\u003c\/p\u003e\n\u003ch3\u003eLiver Pâté with Piment du Béarn\u003c\/h3\u003e\n\u003cp\u003eThe legendary rivalry between the Basques and the Bearnais is not new. The Basques stole the beret from the Béarn, and the Bearnais borrowed the chili, which here is called Piment du Béarn and not Piment d'Espelette, from them. The Malnou family has been growing Piment du Béarn for seven generations with the benevolent gaze of the Pyrenees, refining it through traditional drying, which preserves all its organoleptic properties.\u003c\/p\u003e\n\u003cp\u003eDelicately seasoned with Béarn chili from Maison Malnou, this recipe, which Les Conservistes call Audace (boldness), captivates with the unique taste of the exceptional meat and the fruitiness of the chili paste.\u003c\/p\u003e\n\u003cp\u003eThe deliberately coarse, grainy texture and the gourmet aspect give the Audace Pâté de Porc a taste of pâtés from bygone days, just like Jean-Baptiste's grandmother used to make them: good pork and pork liver coarsely ground, seasoned with fruity chili, salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.\u003c\/p\u003e\n\u003ch3\u003eLes Conservistes – Pâté de Porc\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the preservers Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipes, using high-quality raw materials, and with great love for preservation, they create true gourmet pâtés in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging showcases the unique identity of each variety.\u003c\/p\u003e\n\u003ch3\u003ePrince noir de Biscay – modern pâté from an old breed\u003c\/h3\u003e\n\u003cp\u003eThis old pig breed, Prince noir de Biscay, Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty preferences, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the flavor qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred on the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the Audace pork pâté, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eAudace Pâté de Porc, pork pâté, is a delight on dark bread, as an appetizer on baguette, as a side dish with a green salad, and of course, it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":56364261835078,"sku":"048LES0004","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/les-conservistes-pate-de-porc-audace_4729e605-3512-423d-a9c0-394d5538bae2.jpg?v=1776146586"},{"product_id":"les-conservistes-pt-de-porc-divin","title":"Pâté de Porc Divin – Liver Pâté","description":"\u003ch2\u003ePâté de Porc DIVIN – Pork Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Divin\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e made from Prince noir de Biscay pork, refined with foie gras. A typical French pâté from Aquitaine. Aquitaine, that historic region in southwestern France, bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its fine cuisine, excellent pork, and duck liver: foie gras.\u003c\/p\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown in his own fields and fertilized by the pigs. A functioning circular economy that produces meat with exceptional marbling and incomparable quality. The old breed is naturally hardy and is raised outdoors with 100% natural feed.\u003c\/p\u003e\n\u003ch3\u003eFrench Liver Pâté with Foie Gras\u003c\/h3\u003e\n\u003cp\u003eNestled in the heart of Chalosse, the Brougnon farm has just been passed down to the 5th generation. Romain and his wife Lucie Larrieu continue the know-how and tradition with the sole aim of achieving excellence. With great dedication and responsibility, they raise ducks outdoors, respecting the animals' welfare and feeding them with corn produced directly on the farm.\u003c\/p\u003e\n\u003cp\u003eDivin, the Divine, with this impressive name, highlights the magnificent and delicious side of this recipe: a foie gras medallion at its heart. The Pâté de Porc is a delightful encounter between the power of pork and the smoothness of an exceptional foie gras. When cooked, the foie gras lends a delicate sweetness and creaminess to the rustic filling. On the palate, we find great roundness, elegance, and a certain craving for the divine.\u003c\/p\u003e\n\u003cp\u003eIts deliberately coarse, granular texture and gourmet side give it a taste of pâtés from times gone by, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely ground, seasoned with salt, pepper, a little garlic, and with a heart of foie gras.\u003c\/p\u003e\n\u003ch3\u003eLes Conservistes – Pâté de Porc\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the conservators Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural town in Aquitaine, since 2017. They combine the taste of culinary heritage with the avant-garde spirit of youth. Following their grandmother's recipe, using high-quality raw materials, and with a great love for preserved foods, they create true gourmet pâtés in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety.\u003c\/p\u003e\n\u003ch3\u003ePrince noir de Biscay – modern pâté from an old breed\u003c\/h3\u003e\n\u003cp\u003eThis ancient pig breed, Prince noir de Biscay, Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty inclinations, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was raised in the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the Divin pork pâté, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eDivin Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif on baguette, as a side dish with a green salad, and of course, it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French gherkins.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":56364268454214,"sku":"048LES0003","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/les-conservistes-pate-de-porc-devin_a1e44f05-f152-4bea-98f7-a1cd9f4812fc.jpg?v=1776146587"},{"product_id":"les-conservistes-pt-de-porc-majest","title":"Pâté de Porc Majesté – Liver Pâté","description":"\u003ch2\u003ePâté de Porc Majesté – Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Majesté\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e made from the Prince noir de Biscay, a typical French pâté from Aquitaine. Aquitaine, that historical region in southwestern France, bordering the Bay of Biscay of the Atlantic to the west and Spain and the Pyrenees to the south, is known for its fine cuisine and excellent pork.\u003c\/p\u003e\n\u003ch3\u003eFrench Liver Pâté from Biscay Pigs\u003c\/h3\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with exceptional marbling and incomparable quality. The old breed is naturally hardy and is raised outdoors with 100% natural feed. Given the princely origin of the Black Prince of Biscay, the conservists could only call it Majesté, Majesty.\u003c\/p\u003e\n\u003cp\u003eIts deliberately coarse, grainy texture and gourmet side give the Pâté de Porc a taste of pâtés from bygone times, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely ground, seasoned with salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.\u003c\/p\u003e\n\u003ch3\u003eLes Conservistes – Pâté de Porc\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the conservators Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipe, with high-quality raw materials and a great love for canning, genuine gourmet pâtés are created in modern attire. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety.\u003c\/p\u003e\n\u003ch3\u003ePrince noir de Baiscay – modern pâté from an ancient breed\u003c\/h3\u003e\n\u003cp\u003eThis old pig breed, Prince noir de Biscay, the Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, who was called the Black Prince for his warlike and bloodthirsty inclinations, stopped in a stable in Aquitaine in 1360 during his crusade. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred in the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce a unique, precious meat. Discover the Majesté pork pâté, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eMajesté Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif on a baguette, as a side dish with a green salad, and of course, it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":56364268519750,"sku":"048LES0002","price":5.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/les-conservistes-pate-de-porc-majeste_904c460f-88c4-481c-9bc5-943a0fc7aedf.jpg?v=1776146588"},{"product_id":"les-conservistes-pt-de-porc-gense","title":"Pâté de Porc Genèse – Liver Pâté","description":"\u003ch2\u003ePâté de Porc Genèse – Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Genèse\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e, a typical French pâté from Aquitaine. Aquitaine, the historic region in southwestern France, bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its excellent cuisine and fine pork.\u003c\/p\u003e\n\u003cp\u003ePâté de Porc: with this simple recipe for a pork pâté, Les Conservistes followed their desire to return to simple and fundamental things, to create something pure and generous. The name of this French pork pâté, Genèse, Genesis, meaning creation or origin, thus the Conservistes' first work, testifies to this.\u003c\/p\u003e\n\u003cp\u003eThis natural recipe, made from the meat of a Duroc breed, is a return to basics in its pure tradition. Its coarse, granular texture and gourmet side give it a taste of pâtés from bygone days, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely minced, seasoned with salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.\u003c\/p\u003e\n\u003ch2\u003eLes Conservistes – French Liver Pâté\u003c\/h2\u003e\n\u003cp\u003eLes Conservistes, the conservators Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural town in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipes, using high-quality raw materials, and with a great love for preserving, authentic gourmet pâtés are created in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety. Discover the Pâté de Porc Genèse by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003ePâté de Porc, pork pâté, is a delight on dark bread, as an appetizer on a baguette, as a side dish with a green salad, and of course, it must not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons. Here you can discover the Pâté de Porc from Les Conservistes and its unique taste.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":56364268716358,"sku":"048LES0001","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/pate-de-porc-les-conservistes-schweinpastete-genese_5538d54b-aa80-4df0-8a63-81eecfd03bf2.jpg?v=1776146589"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/les-conservistes-amour-de-pate.png?v=1775844976","url":"https:\/\/genussland.de\/en\/collections\/les-conservistes.oembed","provider":"genussland","version":"1.0","type":"link"}