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How to store/enjoy your pâtés and aspics?
Keep everything refrigerated and sealed/closed.
Once you are ready to enjoy the pâtés, take them out of the refrigerator and remove from packaging about ten minutes prior to eating. Aspics should be kept refrigerated until serving.

How to eat your pâtés?
There is no right or wrong way to eat pâté. Do what suits your mood! We enjoy our terrines with a dijon or whole grain mustard, cornichons, or pickles, and a fresh baguette or cracker. The pâté en croûte may be eaten all by itself or accompanied by mustard and pickles, or a vinaigrette-dressed salad. 
How long can I keep the pâtés in the fridge?
The vacuum sealed pâtés should be enjoyed within 5-7 days. The terrine jars within 7-10 days, and aspics within 1-2 days. The pickles and jams may stay in your refrigerator for 6-8 months. 
Can you ship your pâtés?
We have paused and limited our shipping for the moment until we can find a more reliable shipping partner.
Are your pâtés and aspics gluten free?
Yes and no. The terrines and aspics are all sans-gluten. However, our pâtés en croûte are baked in a pastry crust that contains gluten. Please inquire with us if you have any questions or concerns.  
May I place an order for a large party?
Yes, we love parties! Depending on the group size and timing, we would need some advance notice and preparation time. But, please reach out to us at info@maisonnico.com so that we may assist you with the order and work through all the details.  

How do I cook or reheat my items?
Please see below for reheating instructions for most items:

Savory Tourte - Keep refrigerated.  Reheat your tourte at 320 degrees for 10-15 minutes (10 minutes for ovens with a fan, 15 minutes for ovens without a fan).

Pithivier (Reheating) - Keep refrigerated.  Remove your pithivier 10-20 minutes prior to reheating and allow to temper.  Reheat your pithivier at 320 degrees for 15-20 minutes (15 minutes for ovens with a fan, 20 minutes for ovens without a fan).  Let rest for 10 minutes.  Reheat your sauce in a saucepan over medium heat.

Pithivier (Cooking) - Keep refrigerated until ready to place in the oven.  Preheat oven and baking sheet to 420 degrees fan on, one hour prior to cooking. *Be sure to preheat the baking sheet.  After one hour, remove the hot baking sheet and line with parchment paper.  Place the uncooked pithivier on the sheet and return it to the oven.  Cook for 12 minutes at 400 degrees (20 minutes if using oven w/o a fan).  Carefully remove the pithivier and place on a baking rack.  Right out of the oven, the pithivier temperature should be around 104.  Let the pithivier rest for 25-30 minutes in a warm area (by the oven) and check the temperature.  It should be around 136 degrees.  Meanwhile reheat the duck jus in a sauce pan.  After resting the pithivier, transfer it to a cutting board.  We recommend using a serrated knife to cut through the crust and a sharp slicing knife to finish the cut through the meat.  Serve with jus.

Quiche - Reheat at 320 for 5-10 minutes (10-15 if reheating straight from the refrigerator).

Beef Wellington Slice - Refrigerate until ready to reheat.  Reheat at 320 for 10-12 minutes (oven fan on).  Let rest for 8 minutes in warm area.  Reheat your sauce in a saucepan over medium heat.

Saucisson en Brioche - Refrigerate until ready to reheat.  Remove 10 minutes prior to reheating.  Slice into 1-2 inch slices and toast in a pan over medium heat until warm.  Reheat sauce in a saucepan over medium heat.

Chicken 'Pot Pie' - Refrigerate until ready to reheat.  Reheat at 320 for 10-12 minutes (oven fan on).  Let rest for 5-10 minutes in warm area.