Pate En Croute appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Pâté en croûte · Paris
Pâté en croûte is a Paris charcuterie classic: a layered chilled pâté set inside a pastry case with pork, foie gras, jelly, pistachios or veal, sliced thick at the counter.
The pâté en croûte form dates to medieval French royal kitchens, where game pies were transported sealed inside pastry. The standardised Parisian pâté en croûte we recognise today, with its straight-sided rectangular mould and gelée layer, was perfected in the 19th century by charcutiers across the Faubourg Saint-Germain. The annual Championnat du Monde du Pâté Croûte, founded in Lyon in 2009 but with a Paris qualifying round each year, has driven a revival. Maison Verot on Rue Notre-Dame-des-Champs and Maison Vérot's flagship on Rue de Sèvres turn out the city's most cited versions, sliced thick at the counter for around €9 per 200g piece.
Where to eat in Paris:
- Le Comptoir du Relais
- Le Bistrot Flaubert