Pâté de Cœur de Veau

Pâté de Cœur de Veau is a rich, smooth French pâté made from finely ground or puréed veal heart, typically seasoned with aromatics like shallots, garlic, herbs, and often a splash of brandy or wine. It is a classic example of French charcuterie, often served as an appetizer or part of a cold buffet. The dish originates from France, where utilizing offal is a traditional and valued culinary practice.

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with minimal carbohydrates. It is an excellent source of iron, B vitamins (especially B12), and zinc, and a single serving typically contains around 250-350 calories.

Nutrition breakdown

Calories	170 kcal
Protein	12 g
Carbs	1 g
Fat	13 g
Fiber	0 g
Sugar	0.5 g
Sodium	350 mg
Iron	3.5 mg
Vitamin B12	6.0 µg
Zinc	2.5 mg
Selenium	14 µg
Phosphorus	160 mg
Niacin (B3)	4.0 mg
Riboflavin (B2)	0.3 mg
Potassium	200 mg

Per 1 serving (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents the French culinary philosophy of 'nose-to-tail' eating, transforming a humble organ meat into a refined delicacy. Nutritionally, veal heart is exceptionally lean and nutrient-dense, making the pâté a concentrated source of essential minerals often lacking in modern diets.