Pâté en croute

Le Bristol Paris offers the best of brasserie dining at Michelin starred 114 Faubourg. The à la carte menu features French classics with unexpected twists by Chef Loïc Dantec. Today, we’re delighting our taste buds with a special appetiser called pâté en croute, or duck pâté in a crust. This savoury dish comes from the region of Lorraine and is a delicious mix of seasoned meat and tender crust, served cold.

To make your own at pâté en croute at home, try Chef Loïc Dantec’s recipe below. If you find the steps to be too technical for your cooking style, why not taste the Chef’s version at 114 Faubourg? Book your table here.


1 loaf (25 slices)



Stuffing (minced)

400g spare rib

400g veal fillet

400g duck legs

150g Lardo di Colonnata

100g minced duck foie gras

Candied shallots


Stuffing (ground)

400g pork neck

400g lard

200g poultry liver

500g duck foie gras

2g chopped thyme

1.5g chopped bay leaves


In a Blender

200g pigeon liver

12g single cream

1 egg


Pâté dough

1125g flour

625g softened butter

120g egg whites

165g warm water

45g Brandy

20g salt

5 pieces duck fillet

1.5 pieces deveined foie gras



36g table salt

9g curing salt

15g black pepper

2.5g juniper berries

60g Brandy



Stuffing preparation

Dice the minced stuffing ingredients into 1cm cubes and blend with seasoning. Let marinate in the refrigerator for 24h. The following day, mix the ground stuffing and minced stuffing together until combined.


Pâté dough preparation

Season duck fillets and deveined foie gras with salt and pepper and refrigerate for 24 hours. Mix the flour, salt and softened butter until they form a grainy texture, then add eggs and water. Mix all of the ingredients in an electric mixer twice for 8 minutes at full speed with a 10-minute break in-between. Divide the dough into 3 parts and leave them to settle for 24 hours. The following day, roll out the dough to a 5mm thickness with a rolling pin.


Pâté realization

Mould the pâté into a 4-layered loaf with half of the stuffing on the bottom, then the duck fillets, then a layer of foie gras and top with the other half of the stuffing. Form the pâté dough tightly around the pâté and glaze with egg yolk. Bake for 10 minutes at 220°C. Lower the oven to 200°C and bake for 10 more minutes. Finally, lower the oven to 180°C and bake for an additional 30 minutes. Remove when the centre reaches a temperature of 44°C. Let cool and refrigerate for a minimum of 48 hours before serving.

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