Le Parfait – “C’est parfait!”

Le Parfait aromatic Liver Pâté is a classic Swiss product, made with 100% natural ingredients. Who doesn't know this cult spread invented by Claude Blancpain in Fribourg in 1950? Truly delicious as a spread on fresh bread or for your cocktail crackers.

Blancpain also developed two of the precursors to Le Parfait — Dyna and Tartex. These vegetable-based pâtés were introduced as a nutritious meat substitute at a time of rationing in the 1940s during World War II. To remain competitive following the war, Blancpain added pork liver to his spread, and Le Parfait was born. While searching for healthy food the exceptional nutritional value of yeast was discovered.

The yeast used to make this product originally came from the brewery of Blancpain’s grandfather, Paul-Alcide Blancpain - Brasserie du Cardinal in Fribourg. Blancpain’s company name.

Legend has it that Blancpain exclaimed, “C’est parfait!”…which means “It’s perfect,” when he first tried this new spread. This eventually led to the name of the product. Le Parfait was marketed as a “crème sandwich au foie truffée.”