Brain paté is made with pork brains. The meat is minced with a knife including the tongue and the ears. Then it’s put into a terrine dish with jelly for several hours. The bistro owners often have their own suppliers. It’s rarely bought in supermarkets because it has to be good. You can buy it at the local butcher’s, or directly from a producer in the regions of France (Brittany, Auvergne…)
