Tell me what’s your pie, I’ll tell you where you live
There are many recipes, especially regional ones, which differ above all in the type of pâté inside, usually consisting of veal and pork. One of the most common variants is the pâté en croute Richelieu. It has a poultry liver mousse in the middle.
In Champagne Ardenne, the pâté-crust is made of minced pork. Some will mix in pieces of rabbit, poultry or veal. It is served hot, often as a single dish with a green salad. In Lorraine, the Lorraine pâté is a fairly similar preparation.
Champardennais pie crust
For 26 years Pascal Piquet, a professional baker and pastry chef, has been making pâté-crust and has succeeded in making a name for himself in Champagne Ardenne. Today, Piquet’s pie has become a veritable institution, even in Lorraine! Its pâté-crust is made from pork shoulder marinated for 48 hours in white wine and spices. All shaped by hand in a puff pastry.