Les Trois Petits Cochons

Monday, August 3, 2009

Come taste our delicious pates :)

This week Les Trois Petits Cochons will be sampling at pates, sausages and/or charcuterie:

the Food Emporium @ 452 W. 43rd St. (Btwn 9th & 10th closer to 10th Av)

Saturday 8/8 from 4pm to 8pm

the Food Emporium @ 8th Ave & 49th St

Sunday 8/9 from 12pm to 4pm

Zabars @ 2245 Broadway

Saturday 8/15 from 2pm to 6pm

Union Market @ Union St & 6th Ave, Brooklyn

Sunday 8/16 from 4pm to 8pm

Bon Appetit! :)

Wednesday, July 29, 2009

Cherry tomatoes and chicken liver pate :) yummy!

http://seattletimes.nwsource.com/html/foodwine/2009554504_web29cherrytomatoes.html

Thursday, July 2, 2009

Check our new website @ www.3pigs.com and register at Le Club des 3 to receive a gift from the pigs :)

Les Trois Petits Cochons is sampling Pates and Terrines ~ if you're in the NY area, come and taste our products!

Les Trois Petits Cochons will be at :

- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm

- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm

- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!

- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!

- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm

Thursday, December 4, 2008

New Line of Sausages

Our new Merguez

(Lamb Sausage)

Wednesday, September 3, 2008

NEW PATE SLICES

New Pate Slices Available Now!!!

5.5oz New Packaging

Mousse Truffée
Truffle Mousse

Mousse de Foie de Canard au Porto
Duck Liver Mousse with Port Wine

Terrine aux Trois Légumes
Three Layer Vegetable Terrine

Call us for more information!

1-800-LES-PATES

Tuesday, August 26, 2008

Les Trois Petits Cochons & Rouge et Noir at the Summer Fancy Food Show 08

Thursday, July 31, 2008

About Foie Gras - history

Egyptians had noticed that the geese stopping over in the marshes of the river Nile were endlessly eating figs to prepare themselves for their long trip back to the North.
This overeating caused their livers to become naturally fat. Egyptians developed a technique to reproduce this work of nature at the hands of men by force-feeding geese with figs. Hebrews who were the slaves of Egyptians at the time, copied their masters methods and within centuries, carried it round to the Latin and Greek world and also into central Europe where the Romans learned it. This is where the Foie Gras makes its real entrance to the history and books.