Brooklyn, New York-based Gilbert & Bernard has been named as a finalist for a national charcuterie award for its bistro-style mousse with cognac, one of the new items in the brand’s pâté line.
Scott Bridi, founder of charcuterie producer Brooklyn Cured, teamed up with his wife, Hannah Bae, to launch Gilbert & Bernard Pâté and Specialty Foods in 2021. This is the second product in the line that’s achieved a national charcuterie award acknowledgement. Gilbert & Bernard’s Wild Mushroom Pâté won a Good Food Award in 2022.
The couple developed the recipe for its pork-free bistro-style mousse after traveling to Paris and getting inspired by meals in Parisian bistros. The Good Food Foundation announced its annual Good Food Awards Finalists for food and beverage producers that meet its standards of good taste and sustainable sourcing.
“It’s an honor to be recognized by the Good Food Foundation in the first two consecutive years that our pâté line has been on the market,” said Scott Bridi, co-founder.
This is the sixth consecutive year that the Brooklyn Cured family of charcuterie brands has been recognized by the Good Food Awards, and the second for Gilbert & Bernard.
“I’m incredibly proud of our new line of pâté and the joy it’s bringing to people across the country,” said Hannah Bae, co-founder. “Inspired by our family’s travels, Scott and I want our flavors to be fresh and bold, while still having a nostalgic charm that all charcuterie and pâté lovers can appreciate.”
Gilbert & Bernard is a line of pâté and specialty foods inspired by the family’s travels. All products are made with pasture-raised meats and no antibiotics.
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