LeBlond doesn’t just talk about pâté.
She makes and sells a ton a day and built her Normandie
Bakery and Pâté empire on it. She now has plants
and retail locations in Los Angeles and Las Vegas that also
bake breads, croissants and pastries in the French tradition.
She supplies hotels and restaurants in California and Las
Vegas, as well as grocery chains including Gelson’s,
Albertson’s and Whole Foods.
not easy to stumble upon her Normandie Bakery and Bistro.
Hidden around a corner on Jefferson Boulevard in a district
of low-slung warehouses and auto repair shops, it could
be anywhere in L.A. And it’s easy to get sidetracked
by Normandie’s cases laden with neat rows of napoleons
and fruit tarts and raspberry mousse pastries—just
a few of the caloric jewels that really do taste as good
as they look. But the Normandie Bakery and Bistro is the
place where you can walk in and buy real French pâté—the
kind that LeBlond thinks everyone should eat.
you will find in the display case are her three top-sellers:
Normandie Pâté’s chunky pâté
campagne with black pepper; a smoother pork and duck pâté
with pistachio nuts and cognac; and a silky pork and chicken
liver mousse pâté with truffles. What distinguish
them are not only their textures and flavors, but also the
proportions of liver and meat that are their foundations.
Normandie’s pâté campagne is, hands-down,
the most popular and contains a ratio of 15% liver to pork
shoulder, while the other two contain more liver and less
meat. Either way, they are the real thing, and not at all
shy in richness and taste.
charcutiers make more than three dozen varieties of cocktail
pâtés and terrines ranging from vegetarian
(starting at $8.70 lb./1.5 lb. minimum) to oriental chicken
and shitake pâté en croute ($12.50 for 26 oz.).
Game lovers will find pheasant pâté en croute
($18.40 for 21-24 oz.) and venison terrine with juniper
and whisky ($9.60 lb./1.5 lb. minimum).
why don’t Americans eat more pâté? Why
don’t we hear more about it? According to LeBlond,
it has more to do with our eating habits than anything else.
People love pâté when they eat it, but it’s
just not something that’s top-of-mind when it comes
to food. In France, however, you’d be hard-pressed
to find someone that doesn’t have pâté
in his or her refrigerator.
a lot more to pâté, but LeBlond is quick to
remind that it’s more important to just enjoy it.
“Before the meal,” she insists. “That’s
the only way to eat pâté. It’s best appreciated
with a nice glass of Chablis or Beaujolais…or rosé
or Champagne. “Nobody will say it’s not good.”
She’ll also make sure you know that she’s an
American now—but that will never change her completely
French appreciation for food.
French-style pâtés, breads and pastries can
be purchased at their two Los Angeles retail locations that
also serve hearty sandwiches, salads, and hot breakfast
Normandie Bakery, 5277 Jefferson
Blvd. (Entrance on Cochran), Los Angeles, CA 90016 (323-939-5528);
9201 Sunset Blvd., Los Angeles, CA 90069 (310-273-2142);
Mon.-Fri. 7am-6pm, Sat. 7am-3pm. Telephone orders can be
made by calling 323-939-5528. www.normandieusa.com