A few days before Christmas, friends and family start asking the inevitable question: what will be on the festive menu this year? And I confidently list what I’ve been planning since November – a menu that is a little Hungarian, a little Tuscan, exactly the way I love it.
Then Jean‑Pierre walks in… carrying a pâté mould.
From that moment, everything accelerates. The carefully planned Christmas menu collapses – in the very best way. 🎄
Have you ever visited a butcher just a few days before Christmas?
It’s an unmissable experience. Half chaos, half inspiration – and one of the best places to learn recipes without opening a book. You simply listen to conversations, or pay attention to how the butcher talks about certain cuts of meat. Stories, techniques and traditions unfold naturally.
Every year, our Christmas menu is built around three pillars:
- one Hungarian dish,
- one Tuscan dish,
- and one international dish.
From Hungary, fisherman’s soup and poppy seed bread pudding always make it to the table.
From Tuscany, crostini and the traditional Siena-style powdered sugar Christmas biscuits – recipes you’ll find in the winter edition of Tuscan Olive Garden, featuring a classic Tuscan Christmas menu.
Last year, we prepared Beef Wellington. This year, however, now that we own a pâté mould, it was time to turn to pâté recipes.
Pâté en Croûte – A Timeless French Classic
Pâté en Croûte (also known as pâté‑croûte) is a French delicacy with centuries of history.
It dates back to the Middle Ages, when it was a rustic dish designed to preserve meat. Refrigeration did not exist, and the pastry crust – the croûte – originally served as protection rather than something meant to be eaten.
By the 13th century, small meat pâtés made from coarsely ground meat were sold around Paris. During the Renaissance, the filling became more refined, the crust edible, and pâté en croûte evolved into a culinary showcase for royal court chefs.
If you’re searching for the world’s best pâté en croûte, you’ll find it in French butcher shops, bistros and fine dining restaurants – and this Christmas, at our table as well.
We serve it as a cold starter, sliced just before the main course, accompanied by a spoonful of mustard, seasonal fruit preserves (fig, pear or mandarin) and a fresh, lightly acidic green salad to balance its rich, layered flavours.
Pâté en Croûte – Recipe
Preparation
Line a pâté mould with a layer of brisée pastry.
Cover the pastry with a layer of Parma ham, adding flavour and protecting the filling.
Fill the mould with a rich forcemeat made from pork, duck, pistachios and foie gras.
Cover with a second layer of pastry, leaving two small holes (cheminées) on top to allow steam to escape during baking and to later add the jelly.
Bake until the internal temperature reaches 72°C / 162°F.
Once baked and slightly cooled, pour game jelly through the openings to enhance flavour and ensure moisture.
Unmoulding
Remove the base of the mould. Gently warm the sides with a kitchen torch, then carefully release the pâté, taking care not to damage the crust.
Serving
Slice first with a serrated bread knife, then clean the cut with a sharp knife for a precise presentation.
Place the slice at the centre of the plate. Serve with artisan mustard, fruit preserves (fig, pear or mandarin) and a fresh, crisp green salad that adds contrast and freshness.
This Pâté en Croûte revives a classic French tradition with generous layers, refined technique and unmistakable festive elegance – perfectly at home on a Christmas table shaped by Hungarian roots, Tuscan inspiration and international flavours.
If you’re curious to see how it was made and how our Christmas table finally came together, follow me on Instagram for behind-the-scenes moments and festive details.