The original pâté en croûte from Reims.
Veal and pork, slow-marinated for 24 hours with garlic, parsley, shallots, and a splash of white wine from my uncle's domaine. Hand-folded pastry. Baked low and slow.
The original pâté en croûte from Reims.
Veal and pork, slow-marinated for 24 hours with garlic, parsley, shallots, and a splash of white wine from my uncle's domaine. Hand-folded pastry. Baked low and slow.
