But let's get back home, to the Manhattan kitchen and those uncomplicated pleasures. Ariane's approach to cooking is a trifle more gentle than that of grandpère. "Something wonderful starts with something simple," Ariane advises. For a nibble to enjoy while cooking, she and Alix prepare Chicken Liver Paté.
Luxuriously smooth and rich but humble in its origins, this paté "is a way to create something sophisticated with a maligned ingredient," Ariane says. "Cooking livers with wine and combining them with lots of butter elevates them to something worthy without complicating them." The velvety paté gets a zesty accent with cornichons, olives, and a sprinkle of peppercorns.
Recipes are at the end of this story