Paté en croute a charcuterie heritage

103208 Views 5/05/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 Paté en croute a charcuterie heritage 

 It would seem that the origin of pâté en croute dates back to Antiquity! The Romans loved it and it is said that Nero was particularly fond of it. Initially, the rind was not eaten and served only to protect the meat, acting as a means of preservation. Its success is undeniable and over the centuries, each region has asserted its specialty (Lyon remaining the undisputed capital of pâté en croute.) 

 The pie (or “pie crust” for purists) combines three trades: pastry chef, butcher and cook. It is made from a mixture of meats coated in jelly, all encased in a batter. The recipes are multiple and the whole secret of success lies in the subtle balance between the ingredients that compose it. 

 The pâté en croute requires time and a perfectly mastered technique. It takes an average of 3 days to do it. The meats are marinated for 24 hours, then the dough is prepared, which itself will rest for a few hours. Everything is assembled and cooked for about 1h30, first in a moderate oven, to sear the dough, then more slowly. 

 The result ? A pâté that is both beautiful and good, with perfect harmony. We recommend tasting it rather lukewarm, after reheating it in a low oven, accompanied by a salad, pan-fried vegetables or wilted spinach. 