Pâté-Croûte by Chef Gregory Faye (half log)
On the occasion of the Pâté-Croûte Americas World Championship, we are proud to offer you 2021 candidate Chef Gregory Faye's signature recipe. Developed in collaboration with local craftsmen and producers, it will be a firework for your taste buds. The stuffing made from suckling piglet and foie gras respects ancestral recipes while encouraging local purchases. Enjoy!
. 2.5kg serves 15-20 portions
. Handmade by our team
. With local ingredients
. Vacuum-packed
. Frozen to preserve freshness
. Delivered at your door on Wednesdays and Thursdays (*Québec only)
INGREDIENTS:
Dough (wheat flour, butter, eggs, milk, water, salt, sugar, vinegar), pork, duck, duck foie gras, cranberries, chicken liver, mushrooms, pork fat, white wine, onions, armagnac, pistachios, salt, sugar, black pepper, stock (water, mushrooms, leeks, onions, carrots, celery, gelatin, parsley, tomatoes).
*Contains wheat, milk, eggs, pistachio
INSTRUCTIONS:
Thaw overnight in the fridge. Use a bread knife or a chef knife to make 1/2 inches slices. Serve fresh or room temperature. Enjoy!
SIGNED BY CHEF GREGORY FAYE:
After winning the élégance award at the last 2021 finals, the chef offers you this unique recipe made with the best local products. Born in France, Chef Faye forged his technique in the best establishments which includes the Scribe Hotel, the renown Meurice and the George V, before embracing Canada as his new home. Exécutif Chef in Montréal, Grégory Faye recently hosted the 2022 Americas championship, and passed the torch to Chef Philippe Bretignière.
LOCALLY MADE:
La Fayette team designs and manufactures by hand authentic and superior quality bakery and pastry products, combining artisanal know-how and modern manufacturing processes. A passionate Quebec producer with nearly 30 years of experience. For this recipe, we only use the best ingredients: Foie Gras from the Rougié farms and milk-fed pork from Gaspor Farms.