pâté en croûte recipe

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Christmas Pâté en Croûte – A Hungarian, Tuscan and French Story at One Table 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.

Christmas Pâté en Croûte – A Hungarian, Tuscan and French Story at One Table

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

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