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English-speaking foodies often ask me what the difference is between a pâté and a terrine. For many Parisians, the definitions are hazy at best - it’s what the French like to call the flou artistique or artistic blur. I only know how blurry it is to Parisians because I think I’ve asked at least one third of the city’s population this very question : what is the difference between a pâté and a terrine ?