These lidded terrine models come from the archives of the Stoneware and Pottery Factory. It was in 1413 that the adjective "terrine," meaning "earthenware," gave way to this marvelous object: the terrine, defined as "a fairly deep earthenware container with a lid, in which certain meats are cooked and preserved." The first pâté recipes date back to the Middle Ages.

In the 16th century, the most fashionable pâtés were those made with woodcock (with a golden beak), capon, chicken, teal, and venison. Because our stoneware, fired at high temperature, is completely vitrified and non-porous, there is no odor transfer.