An experienced butcher and charcuterie chef talks about his love for pâté en croûte.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Le Guide Ultime | 2024-06-23 09:24:11 |  58,857 Views |
The champion of the world of pate en croûte 🤩
Serious Mealtimes / Emily Dryden
When we started this interview series in January 2017 the very first person I hoped to interview was a man who goes by the name "Baron d'Apcher" on the eGullet forums. I had come across his posts in this long terrine topic thread back in 2011 when I was searching online for inspiration to start my own experiments with pâtés and terrines.
Michael Ruhlman and Brian Polcyn offer a simple if perhaps blunt definition for pâtés and terrines in their influential book Charcuterie: The Craft of Salting Smoking and Curing . In a chapter titled "The Cinderella Meat Loaf" they write "[B]roadly speaking [they're] essentially large sausages cooked in some kind of mold . . . Without a mold they're meatloaf." A quick glance at the first 10 pages of that eGullet thread is a testament to how apt the comparison is and how much culinary magic goes into transforming that meatloaf into the stunning showpieces that these classic preparations can be.
