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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 ?
Have you ever been to the Hôtel Costes on the rue Saint Honoré ? If so, you would have stepped into the luxurious, plush world of sexy darkness which reigns throughout the hotel’s bar and lounge. Bohemian trappings like the baroque furniture and the rooms containing disproportionate amounts of red velvet have earned the Hôtel Costes a special place in the hearts of Paris’ most ardent aesthetes.