Guanciale Al Pepe Block
Delicately Cured
PHP 699.00
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CiÇou à la Maison
Pâté en Croûte by CiÇou
Rich, meaty, savory
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This Pâté En Croûte is a hearty, flavorful French classic, baked by Chef Cyrille Soenen of CiҪou á la Maison.
1 / 3
CiÇou à la Maison
Pâté en Croûte by CiÇou
Rich, meaty, savory
This Pâté En Croûte is a hearty, flavorful French classic, baked by Chef Cyrille Soenen of CiҪou á la Maison.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
A pâté is a savory mixture of ground meats, usually supplemented by nuts, vegetables, eggs, spices, fruits, herbs, alcohol, etc. A Pâté En Croûte is a pastry charcuterie, comprised of a pâté baked in a pastry, or a pie crust, which is cooked in a terrine.
This one by Chef Cyrille Soenen of CiҪou á la Maison is filled with duck breast, chicken, pork loin, pork belly, and pistachio nuts. It’s encased in a beautiful pistachio dough.
It’s a very unique and rich dish, meaty and savory, and completely scrumptious.
Choose your preferred recipe:
- With Foie Gras — the original recipe
- Without Foie Gras — contains no duck liver
Preparation And Pairings
Pâté En Croûte can be eaten cold, and paired with pickles and mustard as an appetizer. But it’s usually served as an entrée. Have it warm and as the star of your plate, partnered with a good salad.
For drinks, pair with a light, fruity wine, or a dry sherry.
Baked In A Pie
Back in the Middle Ages, and especially in castle cuisine, meat dishes were usually baked in pies and terrines. These were both common methods of keeping meat longer.
The crust, though, used to be completely inedible. Because it wasn’t supposed to be eaten. Initially made with the specific purpose of preservation, it was very, very hard. Of course, pie crust has now evolved, and are very much edible.
Storage Instructions
It is imperative that your Pâté en Croûte be stored in fridge. Once opened, pâté will keep three to four days in the refrigerator. We recommend you consume it as soon as possible to enjoy in its best quality.
A pâté is a savory mixture of ground meats, usually supplemented by nuts, vegetables, eggs, spices, fruits, herbs, alcohol, etc. A Pâté En Croûte is a pastry charcuterie, comprised of a pâté baked in a pastry, or a pie crust, which is cooked in a terrine.
This one by Chef Cyrille Soenen of CiҪou á la Maison is filled with duck breast, chicken, pork loin, pork belly, and pistachio nuts. It’s encased in a beautiful pistachio dough.
It’s a very unique and rich dish, meaty and savory, and completely scrumptious.
Choose your preferred recipe:
- With Foie Gras — the original recipe
- Without Foie Gras — contains no duck liver
Pâté En Croûte can be eaten cold, and paired with pickles and mustard as an appetizer. But it’s usually served as an entrée. Have it warm and as the star of your plate, partnered with a good salad.
For drinks, pair with a light, fruity wine, or a dry sherry.
Back in the Middle Ages, and especially in castle cuisine, meat dishes were usually baked in pies and terrines. These were both common methods of keeping meat longer.
The crust, though, used to be completely inedible. Because it wasn’t supposed to be eaten. Initially made with the specific purpose of preservation, it was very, very hard. Of course, pie crust has now evolved, and are very much edible.
It is imperative that your Pâté en Croûte be stored in fridge. Once opened, pâté will keep three to four days in the refrigerator. We recommend you consume it as soon as possible to enjoy in its best quality.
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