The Lyonnais pate en croute is a farce of pork, poultry, foie gras and sometimes truffle encased in a buttery pastry crust, cut in thick slabs at the counter.
Pate en croute in Lyon traces back to the charcutiers of the Renaissance, when the covered pastry casing was the only reliable way to transport cured forcemeat. The world championship, held annually in Lyon, has elevated the craft since 2009. Daniel et Denise won twice, and the event now draws competitors from 20 countries. Lyon's covered market Halles Paul Bocuse sells the winning formula at Boucherie Trolliet year-round, cementing the dish as the city's most articulate charcuterie export.
3 editor picks for Pate en croute in Lyon, ranked by editorial score. All Lyon signature dishes · Pate en croute across every city.
Daniel et Denise Saint-Jean ★ 4.5
5e · 36 Rue Tramassac, 69005 Lyon
Daniel et Denise Saint-Jean in Vieux Lyon is Joseph Viola's bouchon in the old town, where the pate en croute won the world championship and remains.
Boucherie Trolliet ★ 4.5
Halles de Lyon-Paul Bocuse, 102 Cours Lafayette, 69003 Lyon
Boucherie Trolliet inside Halles Paul Bocuse in Lyon's 3e is the multi-generation Lyonnais butcher counter for saucisson de Lyon and slices of pate en croute.
Jaja Bistro ★ 4.2
2e · 3 Rue Laurencin, 69002 Lyon
Jaja Bistro in Lyon's 2e is the Rue Laurencin natural-wine bistro with a daily blackboard of small plates and a tightly-edited French growers' list.