Pastries
Pâté Gaumais
Wallonia, Belgium
Pork marinated in wine, vinegar, shallot and thyme, then sealed in a pastry case and baked, eaten cold in slices.
Original eatfuls sticker artwork
What it is
A closer look at Pâté Gaumais.
Pork marinated in wine, vinegar, shallot and thyme, then sealed in a pastry case and baked, eaten cold in slices.
What to look for
Know it when you find it.
Shared with the Belgian Gaume just over the border. The marinade is what makes it — the meat should taste sharp, not just of pork.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pâté Gaumais.
Names around the table
One food, more than one name.
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