Tell me what’s your cake, I’ll tell you where you live
There are many recipes, especially regional ones, that differ primarily in the type of pâté inside, usually consisting of veal and pork. One of the most common options is pâté with Richelieu croutons. In the middle is a bird liver mousse.
In the Champagnes of the Ardennes, the pâté is made from minced pork. Some will mix rabbit, poultry, or veal pieces. Served hot, often as a separate dish with a green salad. In Lorraine, pâté Lorraine is a fairly similar dish.
Champardenne pie crust
For 26 years, Pascal Piqué, a professional baker and confectioner, has been making pâté bases and has succeeded in making a name for himself in the Champagne of the Ardenne. Today Pique pie has become a real institution even in Lorraine! His pâté is made from pork shoulder marinated for 48 hours in white wine and spices. Everything is sculpted by hand in puff pastry.