Pâté en croûte

Preparation

Pâté en Croûte

1. Line a mold with a layer of dough.
2. Add a layer of Parma ham.
3. Fill with a farce made of wild boar, pistachios, and foie gras.
4. Cover with another layer of dough, leaving two small holes on top.
5. Bake until the internal temperature reaches 72°C.
6. Once cooked, use the holes to fill the pâté with a game gel for added flavour and moisture.

Opening the Mold

1. Remove the bottom sheet of the mold.
2. Gently heat the sides of the mold with a blow torch.
3. Carefully detach the sides to release the pâté without damaging the crust.

Plating

1. Cut a slice of the pâté en croûte using a bread knife first, followed by a sharp knife for a clean cut.
2. Place the slice in the center of the plate.
3. Add a quenelle of Jerusalem artichoke and black truffle purée beside the pâté.
4. Top the purée with crispy fried Jerusalem artichoke chips for texture.
5. Finely grate winter truffle over the chips for an aromatic finish.
6. Add a flavourful compote of onions cooked with jus de veau and sambai vinegar.
7. Finish the dish with vibrant nasturtium leaves on top of the onion compote for colour and freshness.

This Pâté en Croûte revives a traditional delicacy with rich layers and luxurious taste.