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Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
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Load image into Gallery viewer, Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
Load image into Gallery viewer, Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde
Load image into Gallery viewer, Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde

Confrerie Du Pate Croute, La: Les Meilleures Recettes Du Championnat Du Monde


Catherine Saunier-talec
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For the last decade, the professional organization known as the Brotherhood of Pâté-Croûte has sponsored an annual competition in which its members seek to have their work recognized for technical skill, flavor, and attractiveness.

Collected here are 33 entries from both French and foreign chefs (particularly Japanese) that demonstrate remarkable skill as well as thoughtful innovation. As you’d expect with prize-winners, many are arrestingly composed both inside and out, with intricate internal layers and dramatically detailed crusts.  For instance, Julien Viollet, the 2016 winner of the prix de élégance, creates a miniature vegetable garden brimming with ripe produce. And 2017 finalist David de Quellec’s vibrant crusts resemble an enamel box.

Full of great inspiration.

Hardcover. Color photographs throughout. In French.

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