Pâté en croûte
(Pâté in crust)
Pâté en croute is a traditional dish made with meat pâté that is gently wrapped in a pastry cover, then baked. The traditional pâte is made from a mixture of pork and veal, although modern recipes also use other types of meat such as rabbit or chicken.
The meat is cut into thin strips and marinated for hours in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots, before being ground into a pâte and chilled. The pâte is then shaped into a roll and covered in a layer of shortcrust pastry.
When baked, the outer layer of the pastry turns golden brown and crusty, while the pâte remains moist and juicy on the inside. This specialty is usually associated with Baccarat, a commune located in the Lorraine region in northeastern France.
A recipe for this French classic dates back to 1392 and can be found in Le Viander de Taillevent, one of the oldest and best-known collections of Medieval recipes. This popular dish is usually cut into smaller portions and served as an appetizer, but it can also be served as a main course with a green salad and a glass of French white wine on the side.
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WHERE TO EAT The best Pâté en croûte in the world (according to food experts)
"I love the atmosphere and the location, and the pâté en croute is simply the best."
"The first was Pâté en Croûte – a dish made by baking paté in a pie-like pastry crust. It was delicious, and served with butter lettuce leaves."
"The two pâté en croûtes were among the most elegant foods I’ve ever eaten. The fragility of their crumbly crust was a perfect foil to the earthy carnal loam of meats they surrounded, and the seasoning of each pate was impeccable."
"Magnificent Pâté en Croûte, tasty, greasy and smooth on the palate, impeccable jelly, and perfect crust."
"Yohan Lastre, former sous-chef of the Tour d'Argent, is no less obsessed with the Pâté en Croûte... he won the title of world champion in 2012. Forcibly, in his shop well put in blue tones and light wood, the sublime terrines puff pastry (Pâté en Croûte, foie gras...) are holding the top of the poster."
