Eating good pate is simply a way of life in France. Many households have their own treasured recipe, and even some supermarket renditions are acceptable. A handful of small restaurants in Paris take particular pride in their versions. At Chez Cartet, for example, on a quiet street just off the Place de la Republique, Madame Nouaille will plonk three or four terrines maisons on the table with a pot of cornichons, leaving you to slice and devour at your own pace until satiated. My favorite, terrine aux herbes de Provence Madame Cartet, is generously laced with shallots, garlic, thyme, marjoram, oregano, summer savory, cinnamon, allspice, cloves, and nutmeg—it is quite exceptional. Similarly, Chez la Vieille ''Adrienne'', tucked behind the Samaritaine department store in Les Halles, challenges even the most greedy trenchermen with battered dishes heavy with fromage de tete—a chunky, robust headcheese terrine—and deeply savory terrine de lapin.