PATE EN CROUTE NATURE
The Product
A classic pâté en croûte made from a seasoned pork and/or poultry forcemeat (often combining lean meat, fat, and sometimes a touch of liver), packed into a mould and wrapped in buttery pastry. It is baked slowly so the filling cooks evenly while the crust turns golden and crisp; once cooled, a light gelée is often added through openings to keep the slice moist and glossy.
Origin & Terroir
Pâté en croûte is a pillar of French charcuterie, historically developed to protect and preserve meat with pastry—especially before refrigeration. It became a hallmark of French pâtissiers-charcutiers and bistro counters, with strong roots in regions like Lyon and Alsace and a long tradition of showcasing craftsmanship through clean layering, precise baking, and elegant slicing.
How to Enjoy
Serve chilled or slightly tempered, sliced with a sharp knife to keep the crust clean. Pair with cornichons, mustard, and a simple green salad. Excellent on a charcuterie board or as a starter. Match with a structured white, a light red (Pinot Noir), or Champagne.
Did You Know?
"Nature" indicates the classic, unflavoured base style—no truffle, pistachio, or special garnish—so the quality of the forcemeat and the baking of the crust are the true test of the charcutier’s technique.