Tuesday, October 25 2016


Pate En Croute with Baby Leek and Mustard Dressing

Update: June, 14/2015 - 00:35

with chef de cuisine Olivier Genique from Sofitel Legend Metropole Ha Noi

This week, chef Genique of Le Beaulieu restaurant brings you one of his special dishes. Enjoy!

Ingredients: serves 1

For farce fine:

  • 330g pork shoulder
  • 50g shallots
  • 10g garlic
  • 3g salt
  • 80g red wine
  • 30g starch

Fig compote:

  • 100g dry figs
  • 100g red wine
  • 2g cinnamon powder

For garnish:

  • 670g duck breast
  • 50g shallots
  • 10g garlic
  • 10g salt
  • 250g red wine

Port wine jelly:

  • 100g port wine
  • 400g beef clear stock
  • 6 leaves gelatin
  • 3g salt
  • 3g pepper For pate a pate:
  • 500g farine
  • 12g salt
  • 125g butter
  • 2 pcs eggs
  • 50g water

To finish:

  • 200g feuilletage
  • 2 eggs


For the farce fine:

  • Mince the meat with shallot and garlic, add salt, red wine and starch.

For the garnish:

  • Cut the duck breast in stripes, marinate it with all the ingredients one night in the fridge.

For the pate a pate:

  • Mix all the ingredients and keep in fridge at least 2 hours before to use.

For the fig compote:

  • Cut the dry figs in small dices, cook with the red wine and season with the cinnamon powder.

For the port wine jelly:

  • Boil all ingredients together and reserve.
  • Roll out the dough, put it in a mold, and do different levels with farce fine, garniture and fig compote.
  • Close the mold with puff dough, make three holes inside and fill it with cooking paper.
  • Cook in oven 45 min at 160oC and 180oC.
  • Put the jelly into the holes before the pate is cold.

You can sample the dish at Sofitel Legend Metropole Hanoi, 15 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel: +(84) 4 3826 6919, ext 8500.

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